Hearty Quinoa, Chicken, and Butternut Squash Stew

Yesterday I posted a couple of alternative recipes for Thanksgiving.  Here is another one.  This is very good, easy to do, low sodium, low in carbohydrates and high in protein.  I wish I had noted where I got the recipe.  I would be glad to give credit where credit is due.

 Hearty Quinoa Chicken and Butternut Squash Stew

Ingredients:

• 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

Process:

• 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.

Well, I hope you enjoy.
Happy Thanksgiving.
Bon Appetit Ya'll
Chef Leslie Bartosh