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Toward the end of summer, the garden squash get bigger and the tomatoes are plentiful. That's the time for this simple and delicious summer veggie stew. This hearty stew includes some of our favorite summer vegetables, perfectly spiced with a little True Cinnamon, Fenugreek, and Cumin. These spices work so well with the ingredients and they give it a wonderfully exotic flavor. A great dish, prepared easily for a different and so satisfying summer meal.



3 to 4 cups of large summer squash (any firm large yellow or Italian squash works well) remove the seeds and cut into 1/2 inch pieces

1 1/2 lbs., boneless & skinless chicken breasts

1 whole large red pepper, seeded and cut into 1/2 inch pieces

1/2 cup fresh carrots, coarsely chopped

2 large or 4 medium-sized fresh tomatoes, peeled and cut into quarters

1 1/2 cups mango or peach salsa

1/4 cup chopped dried apricots

1 tsp True Cinnamon

1/2 tsp Fenugreek

1/2 tsp Cumin Seed Powder

Salt & Pepper to taste

Directions: Make the sauce by combining the salsa, tomatoes, apricots, and spices. In a large crock pot, layer the squash, then the carrots, then the chicken, and then the peppers. Pour the sauce over the top of all ingredients in the pot. Cook on low for 5 hours. Remove the chicken breasts and shred the meat and then return it to the pot. Stir all ingredients and then season the stew with salt and pepper, as desired. Serve hot over couscous or rice.

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