Chicken Quinoa Chili

• 1 medium white or yellow onion, diced
  
• 1 Tbs olive oil
• 1 lb boneless skinless chicken, in 3/4" cubes
• 3 cups chicken or vegetable stock
• 1 can petite diced tomatoes
• 1 can (6-8 oz) diced green chiles
• 3 cans beans (your choice, I use white beans, pinto beans, and black beans)
• 1 cup frozen corn
• 1/2 cup quinoa
• 2 carrots, shredded
• 1 Tbs chili powder
• 1 tsp cumin
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1/2 tsp white pepper
• 1/2 tsp cayenne pepper (optional)

1. In a large stock pot, heat olive oil over medium-high heat.  Add diced onions and cook until tender.  Season the chicken with salt and pepper, and any selection of the aforementioned spices, and toss in the hot pot.  Cook for 5-7 minutes, or until juices run clear.
2. Add the chicken stock, green chiles, diced tomatoes, beans, chili powder, paprika, cumin, chipotle chili powder, white pepper, and cayenne pepper, and stir well.
   
3. Bring to a simmer and cook for 20-30 minutes.  Add the corn, carrots, and quinoa and allow to simmer for 20 minutes more.
   

Moroccan Chicken and Quinoa

1 cup quinoa (I like red, any color will do)
1 Tbs olive oil
2 bay leaves
1/4 tsp ground cloves (or 5 whole cloves crushed)
1/2 tsp cinnamon
1/2 Tbs ground dried turmeric
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 1/2 lbs chicken breast, in cubes
2 cans (~14oz) white beans
1 can (~16oz) crushed tomatoes
4 cups chicken stock or broth (divided)
3 carrots, chopped
1 zucchini, cubed
1/2 medium onion, chopped

1. In a small saucepan, prepare the quinoa according to package instructions, subbing chicken stock for water.  (Rule of key with quinoa is one part grain, two parts water)
1 1/2. Salt and pepper chicken to taste, and if you like it spicy sprinkle also with cayenne pepper.  Drizzle with olive oil, and let it hang out until it gets to join the party.  (yes I forgot this step and don't feel like renumbering everything...)
2. In a separate large pan, heat olive oil over medium heat.  Then add onions and cook until tender.
3. Mix in bay leaves, cloves, turmeric, cayenne, cumin, and salt to taste.  Then add chicken and cook until browned.
4. Add crushed tomatoes, white beans, and chicken stock.  Bring to a boil, then reduce heat to low and simmer 25 minutes.
5. About 10 minutes before cook time is up, add carrots and zucchini.
6. Remove bay leaves and serve over quinoa.

Notes:

• Garbanzo beans can be subbed for white beans, they are actually more authentic... I just don't really care for the texture.
• Sub in whatever vegetables you have on hand; eggplant is tasty, as is spinach, squash, or many others.
• Golden raisins are a tasty addition in the last ten minutes as well.
• The stew can also be served over rice, lentils, couscous, whatever you have available.

Yields 4-6 servings.