Turkey & Chicken Squash Chilli

100! 100? Yes! 100!

This is my 100th post on this food blog and I am actually so glad it is a repeat - a meal I really enjoyed and one which is actually very quick and easy to make.

Not an exact repeat, but around Halloween I made up a warming meal for the dark evenings from roasted pumpkin, turkey and chicken.

Now the Halloween season is over, pumpkin is not so readily available ... but butternut squash is.

Tracing back what I did, I set about a repeat - I never follow recipes, not even my own, but I was glad to have made some pointers in that first post.

To the kitchen ...

Peel, de-seed and cube a butternut squash. Get it boiling in water.

Cube up some turkey and chicken breast.

Melt some fat in a large sauté pan - I used some beef dripping that I had recovered from a roast a week, or so ago.

Toss in the meat and keep turning in the hot fat to seal.

Sprinkle over some spices!

I used ground coriander, cinnamon, cayenne pepper, white pepper and paprika. Cumin would be great, and I've love it, but my wife cannot abide cumin and so I had to sneak a little onto my plate just before serving. The North Africans use cumin much as the West does with ground pepper - just a sprinkle over before eating.

Continue to turn the meat in the fat and spices.

Finely chop an onion - very finely chop it, but don't mince it.

Toss into the meat and spices and cook on a little with the lid on to soften the onion with the steam.

Mince some cloves of garlic and stir in.

Empty a can of peeled plum tomatoes into the sauté pan and break down with a masher.

Drain the now soft butternut squash and crush with the masher. Scoop the pulp into the sauté pan.

Add a little chicken stock or just plain water and give the mix a damn good stir to introduce every ingredient to every other ingredient.

Finally, finely slice a Scotch Bonnet pepper and sprinkle over.

For a more crisp alternative, chop some bell peppers - green, red and yellow.

Fit the lid and let it simmer on low for an hour or so - this will give a more uniform colour and a seriously deep flavour.

Serve out onto a plate, accompanied by a ramekin of full fat yoghurt. This can be hot!