Pumpkin Spice Chicken Cacciatore

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 pumpkinspicechickenPF 913x1024 Pumpkin Spice Chicken Cacciatore

So I WAS going to save this recipe and wait til before thanksgiving to post it, but I have had enough interest with me teasing everyone with the photo that I just felt bad :( Besides the voting, I feel like an ass for making people begging for this recipe wait while I teased them.  Enter the amazing The Foodie and the Family who have been waiting patiently (you should go like their page for their suffering).  Well thats not the only reason why.  Tara is amazing and they are a family of 7 Paleo Rockstars.  Try that on for size.  High five for being awesome Tara.  And if you want to see her and her family in action cooking up a storm for Mark’s Daily Apple Video contest go HERE.  And not that you need another reason to go like her page for me since you should have all followed my initial instructions, but you can find some amazing recipes like this one here(It’s not paleo, get over it).  And since I don’t even know what the hell a Vinarterta is, that makes her and this recipe a badass and delicious looking.  And for me posting this Tara, I expect a package in the mail with this amazingness in a box.  Take a peek for yourself:

I am actually almost nervous that this recipe won’t be the Cat’s Chogy (Thank my awesome father for that phrase) like everyone expects so I hope I don’t disappoint.  I am so not critical on myself when it comes to taste testing.  In case you all don’t remember I was quite a fat kid so if its edible, it still tastes good to me and therefore I think its amazing.  Just cause I love food and think its all amazing especially if it involves Almond butter, but I already covered that in this post so I won’t bore you anymore.  Without further adieu, enjoy.

Pumpkin Spice Chicken Cacciatore
Prep time
Cook time
Total time
Serves: 8
  1. Heat coconut oil in a large dutch oven 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, ~5 minutes
  4. Add your green pepper, serrano pepper, cinnamon, cumin, paprika, allspice, nutmeg, and cloves and stir constantly for 2 minutes
  5. 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 until chicken is very tender. ~30-40 Minutes
  7. Transfer your chicken to a platter and tent with aluminum foil to keep warm
  8. Add your red wine vinegar, tomato paste, and organic pumpkin to your sauce and simmer and stir until reduced to sauce consistency which should take about 10 minutes
  9. Season with salt and pepper if desired
  10. Serve over a bed of spaghetti squash topped with your chicken thighs
  11. Enjoy

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  1. Pamela Millliron says:

    I simply love this recipe.! I used boneless chicken thighs which shredded and broke down during cooking. Made a wonderful, thick stew that tasted fabulous over the spag. squash. This is definitely a keeper and a great recipe for company even if they do not eat paleo!!Thanks

  2. THanks for telling me B-fit, i love this recipe

  3. The B-fit(er) experiment says:

    The little cave girls even loved this and they usually don't care for spaghetti squash

  4. Enjoy Toni, I love that sauce

  5. We did have leftovers… until I ate them for lunch. :-) And I still have leftover sauce that I will probably use for meatballs or burgers.

  6. ok, good to know. Thanks!

  7. Courtney, it would work in the crock pot but the flavors wouldn't be as good and the chicken wouldn't have that yummy crisp

  8. This looks delish! I'm putting this on the menu this week. I'm kind of in love with my crock pot though. How do you think this would do in the crock?

  9. Ground cloves

  10. Anonymous says:

    this may be a dumb question, but is it whole cloves or ground?

  11. Awesome Toni, hope you have leftovers, the sauce tastes even better the next day

  12. Cave-hubby made this for dinner tonight… PHENOMENAL!!!

  13. Tine it is not paleo but if you click 4 lines above the picture where it says here it will take you straight there

  14. Could you give us the Vinarterta recipe PLEASE!!!


  15. Trixie, I have something in the works don't worry. Carol it is so great to hear from you, glad your well, stop being such a stranger. Hope you all enjoy this recipe once made

  16. Looks awesome, can't wait to try it!

  17. Thanks for the tip, Pip! I might try it that way!

  18. That vinarterta recipe could easily be made with almond flour, since it's a spongecake, you could directly substitute almond flour for the all-purpose flour and it will be just fine weight wise. Still not totally paleo, but at least it's not grained filled? Or you could go one step further and sub out the sugar for stevia and I bet it would still be really good!

  19. Wow. This looks and sounds absolutely amazing. I love that combination of spices in there! I will be trying this soon. Thanks!

  20. Carol Burns says:

    It's Carol. I took a break from FB. Im currently studying to be a personal trainer (woooo). Just stopping by and letting you know I come by your blog everyday or every other day. Hope everything is good on your end.

  21. More pumpkin recipes!!!!

  22. Practically Primal says:

    Sounds super yummy!

  23. It is delicious, please let me know how you like it

  24. Oh.. My.. God..
    This looks so good. I'm so cooking this once I we get some cooler weather in.

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