Wednesday, September 19, 2012

Chicken Stew with Butternut Squash and Quinoa

I certainly can't trump my last post but I do have a really good soup recipe to share! While it was fun to live the life of luxury at the Waldorf, it's nice to be back home and spending time in the kitchen. I had been wanting to try this chicken stew for a while now and it seemed like the perfect recipe to help us detox after a weekend of champagne, wine, more wine, and chocolate covered strawberries. This recipe is full of flavor and not your typical chicken soup recipe. I am definitely going to be adding it to the soup rotation.

Chicken Stew with Butternut Squash and Quinoa
** Adapted from Cookin' Canuck

 Serves 6

1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
4 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp 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 halved kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

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 the very tender squash with the back of a fork. Set aside.

In a large saucepan, bring the chicken broth to a simmer. Add the chicken thighs to the saucepan, cover, and cook until chicken is cooked through, about 15 minutes. Transfer the chicken thighs to a plate and allow to cool. Keep the saucepan with the broth in it on low.

Heat a medium skillet over medium high heat and coat with olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add 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.

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