Prep time:
15 minutes
Cooking time:
50 minutes
6 people

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 or sunflower oil
1 medium yellow onion, finely chopped
1/2 tsp pink Himalayan salt
2 cloves garlic, minced
1 tbsp fresh oregano, chopped
1 tsp turmeric
1 can (14 oz) petite diced tomatoes
1/3 large can of ground peeled tomatoes
3/4 cup uncooked quinoa, rinsed
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley

Green Tabasco (or preferred hot sauce) to taste, optional
Shredded unsweetened coconut to taste, optional
Fresh cilantro, chopped, optional

  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 the salt, minced garlic, turmeric and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add diced tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth, ground tomatoes and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken.
  12. Stir the chicken and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley, add optional ingredients, if desired, and serve.

This is a great stew for a cold fall or winter night!

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