Chicken, Quinoa, and Green-Olive Stew

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

4 cups reduced-sodium chicken broth

2 pounds boned, skinned chicken thighs

2 tablespoons extra-virgin olive oil

1 large white onion, finely chopped

½ teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano (preferably Mexican)

3 garlic cloves, minced

½ teaspoon ancho chile powder

½ teaspoon cayenne

1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes

2 teaspoons orange zest

½ cup quinoa

1 cup cooked chickpeas (garbanzos), rinsed if canned

1 cup pimiento-stuffed small green olives

Directions at sunset.com

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