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“Quick and easy stew for a cold winter's day.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring broth to just under a boil in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered until cooked through (15 to 20 minutes). Transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
  2. Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown (10 minutes).
  3. Stir in cumin, coriander, oregano and garlic and cook 2 minutes. Add ancho chile powder, cayenne, chopped 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.
  4. Add shredded chicken, chickpeas and olives and heat through.

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