Pat's note: Tripled this for a big crowd at a friend's house on Thanksgiving eve. Didn't have the ancho chile powder so we omitted it. Also didn't have oranges for the zest so omitted that as well, and it was fine without, but will try it with the zest next time. One of those dishes that tastes great the night you make it and doesn't need to sit overnight for the flavors to marry. It was the perfect thing to feed a crowd after we'd been cooking all day preparing for Thanksgiving the next day.
Chicken, Quinoa, and Green-Olive Stew
4 cups reduced-sodium chicken broth
2 pounds boned, skinned chicken thighs
2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (preferably Mexican)
3 garlic cloves, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne
1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
2 teaspoons orange zest
1/2 cup quinoa
1 cup cooked chickpeas (garbanzos), rinsed if canned
1 cup pimiento-stuffed small green olives
Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
Add shredded chicken, chickpeas, and olives and heat through.
Source: October 2011 Sunset
http://www.myrecipes.com/recipe/chicken-quinoa-green-olive-stew-50400000116296/
Chicken, Quinoa, and Green-Olive Stew
4 cups reduced-sodium chicken broth
2 pounds boned, skinned chicken thighs
2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (preferably Mexican)
3 garlic cloves, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne
1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
2 teaspoons orange zest
1/2 cup quinoa
1 cup cooked chickpeas (garbanzos), rinsed if canned
1 cup pimiento-stuffed small green olives
Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
Add shredded chicken, chickpeas, and olives and heat through.
Source: October 2011 Sunset
http://www.myrecipes.com/recipe/chicken-quinoa-green-olive-stew-50400000116296/