I decided to make this stew on a week night… which was a terrible mistake. This was not because of the stew itself but because I massively underestimated how long it was going to take me to make it (almost 2 hours) and we ended up eating at 10pm. So I am putting that out there as a warning. This is a Sunday lunch type of affair not a quick mid-week dinner. It is so incredibly worth ever minute of effort though. This stew is not only gloriously flavoursome, it’s also very wholesome. What are you waiting for?
Chicken, butternut and quinoa stew
Adapted from Cookin’ Canuck
1 large butternut, peeled, deseeded and chopped into 1cm pieces
900ml chicken stock
700g skinless, boneless chicken thighs
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
4 cloves of garlic, crushed
1 1/2 teaspoons dried oregano
1 400g tin chopped tomatoes
2/3 cup uncooked quinoa
3/4 pitted and quartered black olives
Fresh ground pepper to taste
1/4 cup flat leaf parsley, finely chopped
Put half the butternut on a large plate and nuke in the microwave on high for 20 minutes. It should be squishable with a fork when done. Squish with said for and set aside. Then put the other half of the butternut in the microwave on high for 15 minutes. Set aside.
While the butternut is cooking put a large saucepan over a medium heat and bring the chicken stock to a simmer. Add the chicken and simmer for 15 minutes until cooked through. Remove the chicken to a plate to cool and pour the stock into a large bowl.
Put the saucepan back on the hob on a low medium heat and add the olive oil and then the onion. Gently sweat the onion for 8 – 10 minutes until starting to brown. Stir occasionally.
Add the salt, oregano and garlic and continue to cook for a minute, stirring continuously. Add the tomatoes, mashed butternut and butternut pieces. Stir to combine. Add the reserved chicken stock and quinoa, bring to a simmer, cover and cook for 15 minutes until the quinoa becomes translucent.
Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper and simmer uncovered for 5 minutes to heat through.
Stir in parsley and serve.
Serves 6 – 329 calories