Hearty Butternut Squash Chicken Stew

Original recipe from here:



3 medium/small butter nut squashes
6 organic free range chicken drumsticks (almost 2lb)
2 boxes of chicken broth from Trader Joes (1 qt ea.) = 8.5 cups or so
1 16 oz box of organic cherry tomatoes
2 organic red bell peppers
3 yellow onions
.75 oz of parsley
1 cup quinoa, dry & washed
2 cans of pitted kalamata olives
2 tbsp oregano
Salt & pepper to taste

Preheat oven to 350 degrees and puncture the squashes a few times with a knife.
Roast the butter nut squashes on a tray w/foil for AT LEAST 1.5 hours. Maybe turn the squashes around a little.
Wash the drumsticks and boil in the chicken broth for about 20 minutes. They still won’t be cooked through but you can cook it more later.
Cut the onions and chop the garlic. And the tomatoes and bell peppers.
Cook the onions and garlic separately with coconut oil.
Simmer the tomatoes, bell peppers, chicken meat, and onions together.
Cut the butternut squash (mash half of it) and add it as well.
Add quinoa (washed), and let simmer until quinoa is translucent.
Add cut up olives and cut up parsley.



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Quinoa stew – olives

Ratatoille – olives

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