Cozy Chicken Stew with Quinoa (Print Version)

# Ingredients:

→ Fresh Produce

01 - About 1.5 pounds of butternut squash (roughly 3 cups), peeled and diced into half-inch cubes
02 - One medium yellow onion, chopped finely
03 - Four garlic cloves, minced up
04 - Chopped kale, about a cup (this is optional but adds good nutrients and a pop of color)
05 - Fresh parsley, minced (roughly a quarter cup)
06 - Zest from one orange

→ Pantry Basics

07 - 3.5 cups of chicken broth with reduced sodium
08 - A tablespoon of olive oil, plus a little extra to roast the squash
09 - One 14-ounce can of petite diced tomatoes
10 - Two-thirds of a cup of quinoa or that Harvest Grains mix from Trader Joe’s

→ Spices & Seasonings

11 - One teaspoon of kosher salt
12 - One and a half teaspoons of dried oregano
13 - Half a teaspoon of ground cumin
14 - A quarter teaspoon of nutmeg
15 - Freshly ground black pepper, to your liking

→ Protein

16 - About 1.5 pounds of rotisserie chicken, chopped into bite-sized chunks

# Instructions:

01 - Toss the squash cubes with some olive oil, a sprinkle of salt, and a dash of black pepper. Spread them out on a baking sheet, roast at 400°F for 15 minutes, and pull half off to set aside. Cook the rest for another 15 minutes until they’re super soft, then mash them up to help thicken your stew.
02 - In a dutch oven, heat olive oil over medium heat. Sauté the onions until soft and translucent, which should take about 8-10 minutes.
03 - Time to throw in the garlic, salt, oregano, cumin, and nutmeg. Stir them around and let them cook for a minute, just enough to release those amazing aromas.
04 - Add in the diced tomatoes, both the squash chunks and the mashed squash. Give it a good stir, then pour in the chicken broth, quinoa, and kale (if you’re using it). Let it simmer gently, then cover and cook until the quinoa is ready. This should take about 15 minutes—it’ll look translucent when done.
05 - Mix in your chicken pieces and the orange zest. Let it all simmer uncovered for another 5 minutes to warm everything through. Add in some black pepper to taste, sprinkle in that fresh parsley, and you’re ready to dish out!

# Notes:

01 - This stew stores well for up to four days in the fridge—it actually tastes better as time passes!
02 - If you don’t have butternut squash, feel free to use other winter squashes like acorn or kabocha.
03 - The orange zest might sound a bit unusual, but it really brightens up the whole dish.

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