Kickin’ Chicken Stew with Butternut Squash and Quinoa
- 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 or sunflower oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp pink Himalayan salt
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 tsp turmeric
- 1 can (14 oz) petite diced tomatoes
- 1/3 large can of ground peeled tomatoes
- 3/4 cup uncooked quinoa, rinsed
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
- Green Tabasco (or preferred hot sauce) to taste, optional
- Shredded unsweetened coconut to taste, optional
- Fresh cilantro, chopped, optional
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Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
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Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
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In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
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Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
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Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
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Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
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Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
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Add the salt, minced garlic, turmeric and oregano. Cook, stirring, for 1 additional minute.
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To the saucepan, add diced tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
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Stir in reserved chicken broth, ground tomatoes and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
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Shred the chicken.
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Stir the chicken and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
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Stir in parsley, add optional ingredients, if desired, and serve.
This is a great stew for a cold fall or winter night!