1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" pieces (I used an acorn squash)
3 1/2 cups chicken broth
1 1/2 lbs. chicken thighs (I used two boneless chicken breasts)
1 tbsp. olive oil
1 med. yellow onion, finely chopped
1/2 tsp. kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano (I used 1 tsp. fresh minced)
1 14oz. can petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives (I did not have these)
Freshly ground pepper, to taste
1/4 cup fresh flat leaf parsley, minced
In a medium saucepan, steam the squash for about 10 minutes (I just boiled it on low and watched it very close so it wouldn't burn) just until barely tender. Remove half of the squash, set aside. Continue to steam the squash left in the saucepan until very tender, about 4 more minutes.
After the squash in the saucepan is very tender, remove from heat and mash with a fork.
In a large pot, simmer the broth then add the chicken. Cook until done, about 20 minutes if using chicken breasts.
Remove broth from pot and place in a bowl. Set the chicken aside to cool
In the same large pot, heat olive oil on medium heat. Add onions until they are browned, about 8-10 minutes.
To the onions, add the salt, minced garlic, and oregano and stir for one minute. Add tomatoes and squash pieces and mashed squash. Stir completely.
Add the reserved broth
Stir in the quinoa. Bring to a simmer, cover and cook until the quinoa is translucent
Shred the chicken with your fingers or a fork
Add the shredded chicken, olives and pepper into the stew and simmer, uncovered, to heat thoroughly, for about 5 minutes. Stir in parsley.
Pour in bowls and serve.
I wasn't sure what to expect with this stew but when I found it on Pinterest, it intrigued me. I was looking for a chicken recipe that was low carb and fortunately I had most of the ingredients on the list.
My first bite was full of flavor, I could taste everything in one mouthful, from the garlic, tomatoes, quinoa and chicken broth. My meat and potatoes man even thought it was delicious.
I was thrilled to use the Organic Red Quinoa I found on my recent trip to Northern Michigan, in a small Amish store. I would be really curious how the olives fit in this recipe, I must use them next time I make this recipe. I will also have to use Butternut Squash, but I only had an Acorn Squash. I'm sure it will taste a lot better. I really didn't like the Parsley and won't add it next time.
A lovely recipe find, you must try!