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  • Jamaican Chicken Stew with Butternut Squash & Quinoa

    2 votes
    Jamaican Chicken Stew with Butternut Squash & Quinoa
    Prep time:
    Cook time:
    Servings: 4 bowls
    by Gina Small
    1 recipe
    		 >
    For a vegan version of this delicious stew, replace the chicken with about 1-1/2 lbs of mushrooms, beef broth with vegetable broth, & omit the half & half.

    Ingredients

    • 1 TBS oil (I used coconut oil)
    • 4 boneless skinless chicken thighs, cut into chunks
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 1 small to medium butternut squash, peeled & chopped (can substitute sweet potatoes, about 1lb)
    • 2 tsp curry powder
    • 1/2 tsp allspice
    • 4 thin slices fresh ginger
    • 2 cups low sodium beef broth
    • 1/3 cup quinoa
    • 2 TBS half & half (optional)

    Directions

    1. Heat oil in a soup pot, add chicken and sprinkle lightly with kosher salt & a little pepper. Throw in the onions & garlic and saute for 3-4 minutes.
    2. Add squash, curry, allspice, ginger & broth - bring to a boil. Once boiling, add the quinoa and cook for about 15 minutes, stirring occasionally.
    3. Test squash for doneness. If done, remove about a cup of squash and mash it in a bowl - return mashed squash to soup pot.
    4. Remove from heat, stir in the half & half (if using) and serve.

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