Tuesday, November 26, 2013

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


  • 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.

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

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