Pumpkin & chicken stew

My sister's been doing the Paleo/Primal diet and loves it. I would miss my periodic martini and sourdough bread. I'm also trying to lose weight and eat healthy.

I love this recipe and this is the second time I've made it. This time, I had marinated and frozen the chicken so just needed to thaw and saute. Do what's easiest for you. I'm not sure how on target it is for the Paleo/Primal diet, but I hope you enjoy it!

Did you know that pumpkin gets better after they've been cut from the vine? The pumpkin I bought today at the Farmer's Market, I won't roast and eat for at least another 2-4 weeks. The wait is worth it. The pumpkin meat gets sweeter!

Here's what you'll need:

• 1-2 small pumpkins aged 2-4 weeks, wash the outside to remove residual dirt, seed, cut into chunks and roast on a cookie sheet at 350 degrees for 1 to 1 1/2 hours.

Let cool. Scoop pumpkin meat out of skin and place in a bowl. Compost or throw out skin.

• Chicken breasts skinned and boned, cut into bite size pieces; marinate at least an hour in the fridge with the following:
• 1/4 cup olive oil
• 1/3 cup salsa or tomatoes and roasted/seeded chili peppers
• 1/4 lemon juice (I like Meyers lemons)
• 1-2 teaspoons cumin
• 1-2 teaspoons coriander
• 1-2 teaspoons dried chilis like Ancho (tip: I use 2-3 different ground chilis for greater depth in flavor)
• salt & pepper

Add 1/2-1/3 cup chicken or vegetable stock with the roasted pumpkin. Homemade stock is preferable if you have it.

Saute this all in a pot and cook until chicken is done, approximately 20-25 minutes. Add roasted pumpkin and 1/2-1/3 cup chicken of vegetable stock and cook covered for another 30-40 minutes on medium low heat.

2 Red Bell peppers, seeded and sliced to add on top of cooked stew. You can also garnish with fresh cilantro.

I served this with a combination of red quinoa and brown rice. But I think grains are non-Paleo/Primal diet.