Oxbow Farm & Conservation Center

Chicken Stew with Butternut Squash & Quinoa

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

From Cook in Canuck

  • 1 1/2 lb Butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 C 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 14oz can Petite diced tomatoes
  • 2/3 C Quinoa, uncooked
  • 3/4 C Pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 C Minced fresh flat leaf parsley

  • 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