Chicken Stew (Cacciatore) with Bell Pepper, Zucchini, Olives & Quinoa

Directions

1. Cook the quinoa in broth until it simmers, then cover and cook for 15 minutes. Remove from heat and let it stand, covered for 5 minutes.
2. Rinse the produce and pat it dry before use.
3. Peel, halve, and thinly slice the onion and peel and mince the garlic; place them in a small bowl.
4. Trim, seed, and dice the bell peppers; trim and cut the zucchini into pieces. Add these to the bowl with the onion and garlic and set aside.
5. Preheat a medium saucepan over medium heat.
6. Cut the chicken into bite-sized pieces, toss with cornstarch, and season on both sides.
7. When the pan is hot, add a drizzle of oil and swirl to coat; add the chicken and cook until golden on the outside, about 3–4 minutes.
8. Add the vegetables and spices to the pan with the chicken and cook until the veggies soften, about 3–4 minutes.
9. Roughly chop the olives on a clean board.
10. Add the tomatoes, broth, and olives to the pan; bring to a boil, then reduce heat and simmer until the stew thickens and the chicken is cooked through, 6–8 minutes.
11. Strip the basil leaves off the stems, roll up, and slice into ribbons; stir half into the stew and reserve the rest for garnish.
12. To serve, divide the quinoa among bowls and ladle the stew on top; finish with the remaining basil.