- 4 cups reduced-sodium chicken broth
- 2 pounds boned, skinned chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, finely chopped
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 3 garlic cloves, minced
- ½ teaspoon cayenne
- 1 can (14 oz) diced tomatoes
- 1 ½ lb. butternut squash, peeled, seeded and cubed into ½-inch pieces
- ½ cup uncooked quinoa
- Parsley for garnish
- Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate.
- Pour broth into a large bowl and set aside. Wipe out pot.
- Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
- Stir in cumin, coriander, curry powder, and garlic; cook 2 minutes. Add cayenne, diced tomatoes, reserved broth, and butternut squash. Reduce heat and simmer, covered, 15 minutes. Add quinoa and simmer another 10–15 minutes until the quinoa turns translucent.
- Meanwhile, shred chicken.
- Add shredded chicken to pot, and heat through.
- Stir in parsley
When we made this I modified the recipe some and included a garnish of Queso Fresco, fresh cilantro and avocado (see picture below). The cilantro and avocado went well. The queso when combined with the spicing was a little sweet. Beware of the cayenne. If you like spice it is okay. But, if your tolerance of spice is low, reduce the amount by 1/2. You can always add more in if you like.
Bon Appetit Ya'll
Chef Leslie Bartosh