While the sun is still shining here in San Francisco the air has turned winter
crisp. I don’t do well in the cold. It’s habitual for me to blast the heat in my
car to 90 degrees during the winter months! Back in high school my little
sister wasn’t a fan of my heated car when I picked her up from her intense
Tae-Kwon Do classes. She was already sweating before she got into the car and I
would still be shivering. I became so selfish for warmth that when she tried to
roll down her window to cool off (and probably get some fresh air from the stuffy,
over-heated car) I would lock the windows at their upright position. I couldn’t
fathom loosing any heat from the vehicle. As soon as I saw her (failed) attempt
to roll down her window I would erupt in laughter. Let’s just say warmth is a priority
for me.
I like to think I have matured a little since then.
Today, rather than torturing my little sister for heat’s
sake, I knew a healthy stew would do the trick! Oh. My. Goodness. This stew
rocks! The unconventional combination of ingredients is sure to please any pallet.
Hearty Chicken Stew
with Butternut Squash & Quinoa
Recipe adapted from Cookin’
Canuck
Ingredients
- 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 oil
- 1 medium yellow onion, finely chopped
- 2 ½ C Kale, chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives (I used the entire jar!)
- 1/4 cup minced fresh flat-leaf parsley
- Freshly ground black pepper, to taste
Instructions
- Steam the butternut squash until almost tender, about 10 minutes. Remove half of the squash pieces and set aside.
- Steam the remaining squash until very tender, an additional 5 to 6 minutes. Mash this squash with the back of a fork. Set aside with squash pieces.
- In a large saucepan over medium-high heat, bring the chicken broth to a simmer.
- Add chicken thighs, cover, and cook until chicken is cooked through, about 10-15 minutes.
- Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl. (You will use the broth later.)
- 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 minced garlic while stirring for 1 more minute.
- To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth, kale 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.
Bon appétit!