Ingredients: |
Ingredients: 1 1/2 lb. butternut squash, peeled, seeded and chopped into 1/2" pieces
3 1/2 c. chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 T. olive oil
1 medium yellow onion, chopped fine
1/2 tsp. salt
4 cloves garlic minced
1 1/2 tsp. dried oregano
1 14 oz. can tomatoes diced
2/3 c. uncooked quinoa
3/4 c. Kalamata olives pitted and quartered
Freshly ground black pepper to taste
1/4 c. minced fresh flat-leaf parsley
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Directions: |
Directions:Steam the butternut squash until barely tender about 10 minutes. Remove half of the squash pieces and set aside. Steam remaining squash until very tender, an additional 4-6 minutes. Mash with the back of fork and set aside.
In a large saucepan set over medium-high heat, bring chicken broth to simmer prior to adding chicken thighs. Cover and cook until chicken is cooked through about 15 minutes. Transfer cooked chicken to plate and allow to cool. Pour broth into medium sized bowl.
Return the saucepan to low to medium heat and add olive oil. Cook onion for 8-10 minutes until onion is starting to turn brown. Add minced garlic and oregano to sautéed onions ad cook for 1 additional minute while stirring.
Add to the saucepan, tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine while adding chicken broth and quinoa. Bring stew to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the cooked chicken with a fork. Stir in shredded chicken, olives and pepper into the stew and simmer, uncovered, to heat about 5 minutes. Stir in parsley prior to serving. |
This recipe for Hearty Chicken Stew with Butternut Squash and Quinoa is from