Everyone adores these delicious, creamy, and straightforward caramel rolls. Margarine can be replaced with butter.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound chicken tenderloins
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 onion, diced
- ½ cup diced red bell pepper
- 2 links precooked apple chicken sausage, sliced into rounds
- 3 cups chicken stock, divided
- 1 tablespoon minced fresh tarragon
- ½ teaspoon rubbed sage
- ½ teaspoon garam masala
- 2 cups butternut squash – peeled, seeded, and cubed
- 1 cup diced carrots
- 2 celery ribs, chopped
- 1 apple – peeled, cored and diced
- 1 cup quinoa, rinsed and drained
- 1 tablespoon butter
Instructions
- Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
- Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
- Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
- Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 747 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is healthy and easy to prepare, which I appreciated. I doubled all the spices, added an additional 6 oz of chicken (it’s what I had in the freezer), and used half as much butter as it called for. Maybe it’s just my unfamiliarity with tarragon and sage, but I thought the flavor of this dish was a bit odd. It’s too sweet for the squash. I’ve tried adding red pepper flakes and rosemary to the leftovers and it does help a little.
I really dislike quinoa, so I confess I didn’t make this recipe as written. However, I did really like the combination of vegetables and spices. I would make it again.
Instead of quinoa, I used couscous. It irked really well.
My husband, who is not a fan of quinoa, liked this very much. I would probably add more apple and herbs next time, it’s a definite keeper.
Definitely has potential! It took way more prep time for me, also more salt, pepper, and Gara Masala. The apples disappeared and I didn’t taste them much, so maybe I will try more and larger chunks next time? Lots of little variations and tweeks I want to try. I also had to simmer at the end for about 10 minutes longer than recommended.
Titis recipe did take more timed or me to prep and cook. The flavor was very good and it was a complete warm meal on a cold winter night.
I just cut my chicken into pieces from the get go. I found that when the 20 minutes was up, there was still far too much liquid left so I cooked quite a bit off. The apple had totally disappeared in the dish; I think it disintegrated during the 20 minutes. I really had to adjust the seasonings. It needed more salt, pepper, garam masala. I think this was a nice way to use up both the leftover squash I had in the fridge and the apple sausage links that I had in the freezer.