Gluten-free Pumpkin Spice Chicken Cacciatore, made with delicious real food ingredients. The pumpkin in this recipe really give the dish a new dimension of flavor. A great recipe to try on a cool fall evening

Pumpkin Spice Chicken Cacciatore

Chicken Cacciatore Recipe
Yields 6
Spicy and savory chicken cacciatore made with pumpkin to give it a special flavor that is simply irresistable.
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Prep Time
1 hr
Cook Time
45 min
Prep Time
1 hr
Cook Time
45 min
  1. boneless, skinless chicken thighs or breasts
  2. 3 pounds red onion
  3. 3 cups, diced water or chicken stock (I used chicken stock.)
  4. 1 cup coconut oil
  5. 1/4 cup diced tomatoes with their juices
  6. 28 ounces tomato paste
  7. 6 ounces red or green bell pepper (I used red.)
  8. 1 Serrano chile pepper
  9. 1 cinnamon stick
  10. 1 ground cumin
  11. 1 tsp paprika
  12. 1 tsp allspice
  13. 1/2 tsp nutmeg
  14. 1/2 tsp cloves
  15. 1/2 tsp organic pumpkin puree
  16. 2 cups or one 15-ounce can red wine vinegar
  17. 2 Tbsp sea salt - to taste
  18. freshly ground black pepper - to taste
  1. Preheat broiler.
  2. Place peppers on foil and broil for about 3 minutes on each side or until well charred. The Serrano pepper will blacken more quickly, so remove it while the red or green pepper continues to char.
  3. Transfer peppers to a glass container with a lid (or cover with foil) and let rest for 5 minutes. This resting period helps to steam off the charred skin, making it easy to remove.
  4. Change oven temperature to 400°F.
  5. Cut spaghetti squash in half lengthwise; scrape out and discard the seeds. Place squash halves flat-side-down on a rimmed baking sheet. Bake for 20-40 minutes. The outside skin will get soft and lightly browned, while the flat side will be lightly toasted and easy to scrape into strands. Use a fork to scrape the spaghetti squash flesh into a bowl; keep warm.
  6. While spaghetti squash cooks, complete the rest of the meal.
  7. Scrape off charred skin of the peppers. Cut peppers in half, then remove and discard seeds and stem. Dice peppers and set aside.
  8. Heat coconut oil in a large stock pot or Dutch oven over medium-high heat.
  9. Add chicken and cook for 3-4 minutes on the first side, then use tongs to flip (it should release easily) and continue cooking an additional 3 minutes or until lightly browned, but not cooked through. You may have to do this in batches. Transfer chicken to a bowl or plate.
  10. Place red onions into the pan and sauté until tender, about 4-5 minutes.
  11. Add peppers, cinnamon stick, cumin, paprika, allspice, nutmeg, and cloves. Stir continuously for 2 minutes.
  12. Add tomatoes with their juices, tomato paste, and water or broth, stirring to combine.
  13. Nestle chicken into the sauce, then cover and simmer over low heat for 40 minutes. NOTE: You may be tempted to add more liquid at this point, but don't. You will have plenty in the end.
  14. Transfer chicken to a bowl using tongs or a slotted spoon. Use two forks to shred the chicken.
  15. Add red wine vinegar, pumpkin, salt, and pepper to the sauce, stirring to combine and break up the pumpkin.
  16. Transfer the shredded chicken back to the sauce. Stir to combine. Simmer for 5 minutes or until it reaches your desired consistency.
  17. To serve, divide cooked spaghetti squash among plates and top with sauce.
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