Ingredients

• 4 cups cubed peeled sweet potatoes (about 1 pound)
• 3 tablespoons water
• 1 tablespoon canola oil
• 1 ½ pounds boneless, skinless chicken thighs, trimmed
• 2 cups chopped seeded poblano chiles
• ½ cup thinly sliced shallots
• 2 tablespoons minced garlic
• 2 cups unsalted chicken broth
• 1 ½ cups multicolored quinoa
• ⅓ cup dry white wine
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• ½ cup crumbled queso fresco
• ¼ cup fresh cilantro

Directions

• 1. Preheat oven to 400 degrees F.
• 2. Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes.
• 3. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.
• 4. Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add cumin, cinnamon and cayenne and stir for 1 minute or until fragrant. Add broth, quinoa, wine, salt, and bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.
• 5. Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.
• 6. Remove from oven; increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.

Nutrition