Chicken Stew

6 servings ?

Ingredients

• 700 g (1.5 pound) butternut squash
• 3 1/2 cup chicken broth
• 700g (1.5 pound) chicken thighs
• 1 tbsp olive oil
• 1 onion
• 1/2 tsp salt
• 4 cloves garlic
• 1 1/2 tsp oregano
• 1 can (14 ounces, 400 mL) diced tomatoes
• 2/3 cup quinoa
• 3/4 cup black olives

Recipe

1. Roast the butternut for 30-45 minutes at 180°C. Cool down, then peel and dice (bite-size). Mash half of the butternut.
2. Large pot, medium-high heat: simmer chicken broth. Add chicken thighs, cover, cook 15 minutes, chicken is cooked through. Turn off the heat. Take out the chicken and shred.
3. Chop the onion, mince the garlic, chop the olives.
4. Cook quinoa separately.
5. Pan, medium heat: olive oil, cook the onion until brown (10 minutes), add salt, garlic and oregano for a couple minutes.
6. Add tomatoes, butternut squash (pieces and mash), chicken broth. Cook for 10-15minutes.
7. Add quinoa, chicken, olives. Taste and season. Simmer uncovered for 5 minutes.

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from cookincanuck.com