Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds butternut squash (peeled, seeded & chopped into 1/2-inch pieces)
  • 3 1/2 cups chicken broth
  • 1 1/2 pounds boneless (skinless chicken thighs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion (finely chopped)
  • 1/2 teaspoon kosher salt
  • 4 cloves garlic (minced)
  • 1 1/2 teaspoons dried oregano
  • 1 14 ounce can petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted & quartered kalamata olives
  • freshly ground black pepper (to taste)
  • 1/4 cup minced fresh flat-leaf parsley

Instruction

  • Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  • Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  • In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  • Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  • Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  • 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 the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  • To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  • Stir in reserved chicken broth 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.