Hearty Chicken Stew with Butternut Squash & Quinoa

• Gluten free

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1 1/2 lb Butternut squash
  • 1/4 cup Flat leaf parsley, fresh
  • 4 cloves Garlic
  • 1 1/2 tsp Oregano, dried
  • 1 can Tomatoes, petite
  • 1 Yellow onion, medium

• Canned Goods

  • 3 1/2 cups Chicken broth

• Condiments

  • 3/4 cup Kalamata olives, pitted and quartered

• Pasta & Grains

  • 2/3 cup Quinoa

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on cookincanuck.com

Description

Ingredients

• 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
• 3½ cups chicken broth
• 1½ lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• ½ tsp kosher salt
• 4 cloves garlic, minced
• 1½ tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• ⅔ cup uncooked quinoa
• ¾ cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• ¼ cup minced fresh flat-leaf parsley

Directions

• Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
• Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
• In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
• Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
• Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
• Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
• Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
• Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
• To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
• Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
• Shred the chicken with your fingers or a fork.
• Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
• Stir in parsley and serve.

Nutrition