Pumpkin Spice Chicken Cacciatore

Submitted by: George Bryant

Servings: 6

Ingredients: 3 Lbs of Chicken thighs (8) skin optional
3 Cups Red Onion, diced
2 Cups Organic Pumpkin Puree
1 Cup Water
1/4 Cup Coconut Oil, melted
28 Ounces chopped tomatoes with juice
6 Ounces organic tomato paste
1 Green Bell Pepper, roasted and diced
1 Serrano Chile Pepper, roasted and diced
1 Cinnamon Stick
2 Tbsp Red Wine Vinegar
1 Tsp Ground Cumin
1 Tsp Paprika
1/2 Tsp Allspice
1/2 Tsp Nutmeg
1/2 Tsp Cloves

Instructions:
1. Heat coconut oil in a large Dutch Oven(I used a 9qt) over medium-high heat
2. Add chicken and brown on all sides, should take between 6-8 minutes, remove to platter
3. Add your red onions to the oil and saute until tender
4. Add your green pepper, serrano pepper, cinnamon, cumin, paprika, allspice, nutmeg, and cloves and stir
constantly for 2 minutes. Then add in your tomatoes and water (you can use broth too) and mix well
6. Place all of your chicken in this sauce, cover and simmer over medium-low heat for 40 Minutes
7. Transfer your chicken to a platter and tent with aluminum foil to keep warm
8. Add your Red Wine Vinegar, tomato paste, organic pumpkin, and salt and pepper (optional) to your sauce and
simmer until your consistency of choice is reached
9. Serve over a bed of spaghetti squash topped with your chicken thighs

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.