Chicken, Quinoa, and Green-Olive Stew

Ingredients

• 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
• + 9 more ingredients
• • 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

1. Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot. 2. Add oil, onion, and salt to...

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