Hearty Chicken & Squash Quinoa Stew (via Cookin Canuck) 1.5 lbs butternut squash - peeled, seeded, cut into 1 cubes 3.5 c. chicken stock 1.5 lbs boneless, skinless chicken thighs 1 tbsp. olive oil 1 medium yellow onion, finely chopped 1/2 tsp. Kosher salt 4 cloves garlic, minced 1.5 tsp dried oregano 1 (14.5-oz) can diced tomatoes 2/3 c. uncooked quinoa (rinse first) 3/4 c. pitted and quartered kalamata olives Freshly ground pepper, to taste 1/4 c minced, fresh flat-leaf parsley 1.Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. 2.Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside. 3.In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. 4.Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes. 5.Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl. 6.Return the saucepan to the stovetop and lower heat to medium. Add olive oil. 7.Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. 8.Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute. 9.To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine. 10.Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. 11.Shred the chicken with your fingers or a fork. 12.Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. 13.Stir in parsley and serve
Posted on: Fri, 03 Oct 2014 23:55:41 +0000
Trending Topics
Recently Viewed Topics
© 2015