A Perfect Autumn Stew

We're enjoying a number of new dishes around here, thanks to Pinterest and this week's meander through the food page yielded this recipe for a delicious chicken stew with butternut squash and quinoa. Butternut squash isn't a staple in Jordanian markets, but I can hope that may be changing; I found lovely butternut squashes in the open air market last Friday--not even in the western-style supermarket! We all agreed that that this stew provided a full sensory experience: vivid autumnal colors, delicious blend of flavors, pleasing textures, and savory aroma.

Cookin' Canuck's fantastic recipe was my inspiration. I have added a couple of ingredients, adjusted a few quantities, and slightly modified the cooking process.

Chicken, Butternut Squash, and Quinoa Stew

Ingredients:
1 1/2 lbs (2 small) butternut squash, peeled, seeded, and chopped into 1/2 inch pieces
4 cups water
1 1/2 lbs (approximately) boneless, skinless chicken breasts cut in bite-size pieces
2-3 Tbsp olive oil
1 large onion, chopped
1 1/2 tsp salt
5 cloves garlic, minced
2 tsp dried oregano
1/2 tsp (or a little more) red pepper flakes
1 28 oz (or 800 g) can diced tomatoes
1/2 cup uncooked quinoa (I like red. If you use white, rinse the quinoa well before cooking.)
3/4 cup sliced kalamata olives
1/3-1/2 cup minced fresh flat-leaf parsley

• Cook quinoa in a small saucepan. I used red quinoa and cooked 1/2 cup quinoa in 1 cup water.
• While quinoa is cooking, steam the squash until just tender, about 10 minutes. Set aside half the squash. Add 1 cup water to the remaining squash and mash well with the back of a fork.
• Brown chicken in olive oil, adding salt, oregano, red pepper flakes, then onion and garlic as the liquid cooks out and the chicken browns.
• When chicken and onion/garlic is cooked and browned, add three cups water and simmer a few minutes.
• Add tomatoes, mashed squash w/water, cubed squash, and quinoa. Let stew simmer about 15 minutes.
• Stir in olives and parsley, simmer a few more minutes and serve.