Chicken with Delicata Squash- The Recipe Redux
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Ingredients
  • 1 lb chicken, cut into 1" cubes and seasoned with salt and pepper.
  • 2 TBSP olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 3 cups water
  • 2 lbs. delicata squash, washed and cut into 1" cubes
  • 2 TBSP olive oil
  • sea salt and pepper to taste
  • 3 cups yogurt
  • 1 egg yolk
  • ¼ cup peanut butter
  • 1 cup spinach, chopped
  • 1 TBSP fresh mint, chopped
  • 1½ cups cooked or canned garbanzo beans
  • ¾ cup quinoa
Instructions
  1. Preheat the oven to 400F
  2. Heat one portion of the oil in a large saucepan over medium high heat. Add the chicken and heat, undisturbed, for about 2 minutes. Stir and left sit until golden brown on the other side, about 3 minutes more.
  3. Add the onion, garlic, bay leaves and water. Cover and reduce the heat to simmering. Simmer until meat is tender, about 1 hour. Remove the meat with a slotted spoon and reserve the cooking liquid.
  4. Meanwhile, arrange the squash on a baking sheet. Drizzle with remaining olive oil and season with salt and pepper. Roast in the 400f oven about 20 minutes, until squash is tender and golden around the edges.
  5. After the chicken is done, whisk the yogurt and the egg yolk and season. Add ¾ cup of the reserved cooking liquid and cook for 12-15 minutes over low heat, stirring constantly until lightly thickened. Do not boil. Stir in the squash, chicken, peanut butter, spinach and garbanzo beans.
  6. Meanwhile, bring 1½ cups of the cooking liquid and the quinoa to a boil in a small saucepan. Cover and simmer over low until tender, about 15 minutes.
  7. Serve the stew over the quinoa with a sprinkling of fresh mint.
Recipe by Super Foods Life at https://www.superfoodslife.com/3174-2/