Preparation Info

Winter Vegetable & Chicken Stew

Made With Our

Curried Mango Grille Sauce

Item: 131105


  • 1 Tablespoon olive oil
  • 2 cloves garlic, crushed
  • 4 large parsnips, sliced
  • 2 cups butternut squash
  • 2 large carrots, sliced
  • 1 large onion, chopped
  • 5 cups low fat chicken broth
  • 2 pounds boneless chicken breast, 1-inch cubes
  • 1/2 cup couscous
  • 1/3 cup golden raisins
  • 3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
  • Salt and pepper to taste


  1. Peel and slice carrots and parsnips 1/4-inch thick. Peel and cut butternut squash into 1/2-inch chunks. Cut chicken into 1-inch cubes.
  2. In a large sauté pan, heat olive oil over medium heat. Add chopped onion and the crushed garlic. Cook until tender.
  3. Add the cubed chicken and cook through.
  4. In a 6 quart Dutch Oven, bring 5 cups of chicken broth to a boil. Add carrots, parsnips and squash. Cover and cook until tender. Approximately 5 minutes.
  5. Remove 2 cups of the mixture and puree. Add back into the pot to thicken.
  6. Add sautéed onions and chicken to the vegetable mixture.
  7. Add Curried Mango Grille Sauce, golden raisins and couscous. Cover and lower heat.
  8. Let simmer for 5 minutes. Stir and let simmer another 5-10 minutes.
  9. Season with salt and pepper and serve with rounds of garlic toast.