Pumpkin Spice Chicken Cacciatore


Pumpkin is Amazing. The end!

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


  1. 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. 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.

  3. 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

  4. 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?

  5. 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

  6. 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!

  7. Georgie,
    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.

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