Hearty Chicken Stew with Butternut Squash & Quinoa

I stumbled upon this recipe on Cookin Canuck and I had to try it.  To make it even more healthy I substituted the chicken thighs with organic skinless chicken breasts. Of course, it wouldn't be a Kooki Klosets post with out a tip:  Make a big batch of your favorite stew or soup. Then store individual servings in plastic containers. Freeze and reheat for a quick lunch or dinner.

HEARTY CHICKEN STEW WITH BUTTERNUT SQUASH & QUINOA

Yield: Serves 6

Ingredients

•   1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2 inch pieces
•   3 1/2 cups chicken broth
•   1 1/2 lb. boneless, skinless chicken thighs
•   1 tbsp. olive oil
•   1 medium yellow onion, finely chopped
•   1/2 tsp. kosher salt
•   4 cloves garlic, minced
•   1 1/2 tsp. dried oregano
•   1 can (14 oz.) petite diced tomatoes
•   2/3 cup uncooked quinoa
•   3/4 cup pitted and quartered kalamata olives
•   Freshly ground black pepper, to taste
•   1/4 cup minced fresh flat leaf parsley

Instructions

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 4-5 minutes. Mash the squash with the back of a fork. Set aside.
3. Meanwhile, in a large saucepan, set over medium high heat, bring the chicken broth to a simmer.
4. Add chicken, cover and cook until chicken is cooked through. About 15 minutes.
5. Transfer the chicken 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 - 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for an additional 1 minute.
9. Add tomatoes, butternut squash pieces, mashed butternut squash and salt. 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 in the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Bon apetite!
 

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