Ingredients1 h 5 m servings 353 cals
- Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
- Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
- Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
- Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 353 calories; 11.9 g fat; 36.5 g carbohydrates; 25.6 g protein; 83 mg cholesterol; 747 mg sodium. Full nutrition
ReviewsRead all reviews 5
My husband, who is not a fan of quinoa, liked this very much. I would probably add more apple and herbs next time, it's a definite keeper.
Definitely has potential! It took way more prep time for me, also more salt, pepper, and Gara Masala. The apples disappeared and I didn't taste them much, so maybe I will try more and larger chu...
Titis recipe did take more timed or me to prep and cook. The flavor was very good and it was a complete warm meal on a cold winter night.