Pumpkin and potato stew with chicken

Ingredients for 4 servings:

• 1 garlic clove(s), finely diced
• 1 red chili pepper(s), depending on the desired spiciness
• 1 shallot(s), finely diced
• 2 tbsp tomato paste
• 1 chicken breast, thinly sliced
• 2 tbsp olive oil
• 200 ml meat broth
• 1 pack of chopped tomatoes, approx. 250 ml
• 200 g potatoes, cut into cubes
• 200 g Hokkaido pumpkin(s), cut into cubes
• 200 g carrot(s), cut into cubes
• 2 pieces of fresh ginger, about thumb-sized
• 1 cup crème fraîche
• 1 tbsp sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the shallot, garlic, and chili slices in olive oil. Then add the chicken and fry until lightly browned. Add the tomato paste and fry. Deglaze everything with the meat broth and add the diced tomatoes, then season with sugar, salt, and pepper. Next, add the potatoes, carrots, and pumpkin. Slice the ginger and finely chop it, then add it to the vegetables. Simmer gently for about 20 minutes, until the vegetables are tender enough to bite. Stir in the crème fraîche just before the end of the cooking time.