Chicken and Quinoa Stew

Chicken and Quinoa Stew

This dish came about when I got home a few weeks ago and realised I hadn't gone to the shop to get the necessary ingredients for the nights dinner. My laziness kicked in and instead of going back out, I just had a root in our well stocked press and threw this together. It worked out extremely well and I've made it plenty of times since, tweaking slightly each time until I got to this beautiful, warming dish.

Don't be put off by the Chilli in the recipe, it is removed before serving so just gives the dish a lovely warmth especially important during these freezing evenings. Feel free to buy a whole Chicken and joint it instead of just buying the legs. The legs are usually cheaper and have a better flavour but a whole Chicken will be better value if you use it for a stock.

Serves 4

4tbsp Extra-Virgin Olive Oil
1 Large Onion (finely chopped)
2 Cloves of Garlic (finely chopped)
1 Stick of Celery (finely chopped)
1 Large Carrot (finely chopped)
4 Free Range Chicken Legs (Cut into thigh and drumstick)
6 Tomatoes (roughly chopped)
1.2 Litres of Good Chicken Stock
2 Dried Bay Leaves
1 Chilli (pierced a few times)
1tsp Dried Oregano
1tsp Dried Thyme
1tbsp White Wine Vinegar
150g Quinoa
4 Small Sweet Potatoes (cut into 2cm cubes)
Sea Salt and Freshly Ground Black Pepper

1. Saute the Onion, Garlic, Celery and Carrot in the Oil over a medium heat for about 7 minutes or until softened, season as soon as you add to the pan. Add the Chicken and brown lightly all over before adding the tomatoes. Season and cook for 5 minutes.

2. Add the Stock, Bay Leaves, Pierced Chilli, Oregano, Thyme and Vinegar and season. Bring to the boil, cover almost fully with a lid (leaving a little gap for steam to escape), turn down the heat and simmer for 45 minutes. 

3. Add the Quinoa and Sweet Potatoes, season and simmer with the lid off for a further 20-30 mins until the Quinoa and Sweet Potatoes are tender. Remove the Bay Leaves and the Chilli and serve with some good bread.

Variations

As with any stew, feel free to add or take away any veg you like/dislike. if you would like a thicker consistency you could coat the Chicken in Flour/Cornflour before adding to the pan or just cook for 15 mins longer with the lid off to allow it to reduce.