“Weekly Recipe: Hearty Chicken Stew with Butternut Squash and Quinoa”

Hearty Chicken Stew with Butternut Squash & QuinoaHearty Chicken Stew

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hour and 15 mins

Author: Dara Michalski / Canuck Cooking

Serves: 6

 

Ingredients:

1 ½ lb. butternut squash, peel, seeded and chopped into ½ inch pieces

3 ½ cups chicken broth

1 ½ lb. boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium yellow onion, finely chopped

4 cloves garlic, minced

1 ½ tsp dried oregano

1 can (14 oz.) petite diced tomatoes

2/3 cup uncooked quinoa

¾ cup pitted and quartered kalamata olives

Freshly ground black pepper to taste

¼ 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 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs 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 to 10 minutes.
  8. Add the salt, minced garlic, and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. 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.

Nutritional Information per serving: (About 1 2/3 cups) Calories: 329, Fat: 14.1 g, Saturated fat: 1.0 g, Carbohydrates: 32.8 g, Sugar: 3.0 g, Sodium: 1009 mg, Fiber: 5.5 g, Protein: 19.4 g, Cholesterol: 15.2 g.

To further reduce sodium, decrease or eliminate the Kalamata Olives.

Thanks to Maddy Goetz who passed on this wonderful gem of a stew!

Enjoy!

Lorrie

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Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE

One comment on ““Weekly Recipe: Hearty Chicken Stew with Butternut Squash and Quinoa”

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