• Hearty Chicken Stew with Butternut Squash and Quinoa

    Thank you to Sara from our Facebook community for sharing this recipe from Cookin Canuck!

    Here are Sara’s notes about the dish:

    I used couscous instead of quinoa.  I already had chicken, couscous, and butternut squash cooked in the fridge so I prepared it a bit different.  I added the cooked items at the end and also added come curry powder because I thought it would be great with all the ingrediants ( I was right). This would also taste great with some coconut milk.

    Hearty Chicken Stew with Butternut Squash and Quinoa

    Yield: Serves 6


    • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
    • 3 1/2 cups chicken broth
    • 1 1/2 lb. boneless, skinless chicken thighs
    • 1 tbsp olive oil
    • 1 medium yellow onion, finely chopped
    • 1/2 tsp kosher salt
    • 4 cloves garlic, minced
    • 1 1/2 tsp dried oregano
    • 1 can (14 oz) petite diced tomatoes
    • 2/3 cup uncooked quinoa
    • 3/4 cup pitted and quartered kalamata olives
    • Freshly ground black pepper, to taste
    • 1/4 cup minced fresh flat-leaf parsley


    1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
    2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
    3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
    4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
    5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
    6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
    7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
    8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
    9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
    10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
    11. Shred the chicken with your fingers or a fork.
    12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
    13. Stir in parsley and serve.
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