Chicken, Quinoa, and Green-Olive Stew

I love it Giftsgates

This was really good! The citrus really puts it over the top. If I make it again, I'll likely sub in brown rice for the quinoa (I'm just not a huge fan of quinoa) and white beans for the chickpeas (chickpeas are a little toothsome for me), but that's just personal taste. I do recommend slicing the green olives so they're not so big. I also cooked the chicken separately (poached in the oven with a lot of spices). All in all, though, I'm always looking for recipes that incorporate green olives, and this is a good one (again, the citrus is a must). I think it makes at least six servings though.

I found this recipe doing the ingredients search to use up stuff I already have. This was so amazing. I will be making this for company next. I made exact expect I used regular chili powder and used the whole can of chickpeas.

Just ate the leftovers for lunch and it's even better. So good, fast and I had everything on hand when I did a search Sunday trying to find something new to do w/chicken thighs

This is a keeper. Substituted chipolte for ancho because I didn't have it, also didn't have orange zest so I omitted it. Didn't have Gordon Bursch so I substitued with good ol' Shiner Bock. I will make more of this because it disappeared so fast.

Very simple to make recipe from ingredients that I routinely have on hand so it was a good "what shall we have for dinner tonight" option to try once. Tasty enough, but with so many recipes and so little time not good enough to make it to the "keeper" file.

I made this for a Super Bowl party and it was perfect. Hardy enough to fill the guys up and great for a cold winter day. It received rave reviews from all of our guests.

So simply and easy to make. Added more pepper to it because we love the spice. Will pair it with Joseph Carr Sonoma Coast Chardonnay 2008 for dinner.

Super healthy and really good. I was skeptical because it had such an unusual mix of ingredients, but it turned out to be delicious. (I used canned, fire-roasted tomatoes, by the way, so I think that made it even more tasty.) Of course, it's not as good as tortilla soup with all the fattening ingredients (hence four stars rather than five), but it's an excellent and healthy substitute. Don't skip the green olives--I thought they'd be weird, but they were good.

Loved this! The green olives are what makes this. Next time I might add a bit more quinoa.

We love all the wonderful flavors in this stew. It did not take long to make, and it had just enough spice heat to make the cold and snow outside disappear.

Great combination of flavors that develop further with time. I used some extra orange zest and the fire-roasted tomatoes. This definitely has a kick and is delicious. I will make again and two changes I will likely make are to brown chicken thighs first in olive oil then add back to stew whole to finish cooking so they take up more flavor and fall apart on their own, and to add another cup of broth - it was very thick upon reheating.

kitchenwiz, that looks like the 5.5 quart Le Creuset round dutch oven in fennel. :) A lovely medium green. I've seen it at most dept stores as well as Sur La Table. Hope you see this!

I made this using leftover turkey instead of chicken thighs. YUM! Wonderful flavors and a nice pepper bite. We'll be cooking this chicken stew all winter.

Fabulous stew and I was wondering if anyone can tell me what size pot in the photo? and color. I am looking for a dutch oven and want that color but not sure what it's called. any suggestions or answers from the folks at Sunset Magazine? Thanks

delicious! may seem like an odd mix of ingredients but it all works together wonderfully. only 2 modifications: rinsed the olives before adding and i didn't have ancho powder so i kept it at 1/2 tsp of cayenne.

so delicious and easy to make! i simmered it all together for a bit longer (maybe 20 minutes) than stated in the recipe. we didn't have the gordon biersch bock, but it paired well with bear republic's racer 5 and tortilla chips :) i didn't think it was spicy enough, but my husband thought it had a "nice kick." i can't wait to try more recipes from this month's issue.

This was delicious! It was a little spicy to serve my kids, but my husband and I loved it. I will make this again and again. The orange zest definitely makes this a hit. I did let it simmer on the stove for about 30 minutes after everything was done, but just because I was doing dinner for the kids. It was fine, also, another poster mentioned the olives seemed heavy, so I used the little olives from Trader Joe's, they were perfect.

This recipe caught my eye because I happened to have all the ingredients in the house. It was quick and easy to make after work, and it tasted divine! All those quirky ingredients in one pot...cumin, coriander, quinoa, chickpeas, and orange zest?? But everything came together like a symphony. My husband nixed the green olives, so I put some in my bowl before ladling out my serving, and they couldn't have been more wonderful. I told him he didn't know what he was missing. We're having leftover stew for dinner tonight, and I can't WAIT.

This was easy and fun to cook, not to mention very tasty and healthy! I would sub out the boiled chicken and use a rotisserie for flavor. Also, the olives were a bit heavy, so might try to cook a bit more so they are tender, or just toss in a few for looks.