This recipe was a recommendation from my mom. She found it in Sunset magazine and said I had to try it.
I cooked it up for dinner last night, and my mom was right. It is delicious. I really like the unique flavor blend of the orange zest and the spicy cayenne pepper. It's a unique dish and I definitely recommend it.
Chicken, Quinoa and Olive Stew
4 cups water
2 chicken breasts
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
3 garlic cloves, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne
1 can fire-roasted diced tomatoes
2 teaspoons orange zest
1/2 cup quinoa
1 cup cooked chickpeas (garbanzos), rinsed if canned
1 cup black olives (the recipe calls for pimiento-stuffed small green olives, but I'm just not a fan of those).
Bring water 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, 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.