Chicken, Quinoa & Sweet Potato Casserole

Ingredients

• 4 cups cubed peeled sweet potatoes (3/4-inch)
• 3 tablespoons water
• 1 tablespoon canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed
• 2 cups chopped seeded poblano chiles
• 1/2 cup thinly sliced shallots
• 2 tablespoons minced garlic
• 2 cups unsalted chicken broth
• 1 1/2 cups multicolored quinoa
• 1/3 cup dry white wine
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/2 cup crumbled queso fresco
• 1/4 cup fresh cilantro

Instructions

1. Preheat oven to 400°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, 2 to 3 minutes per side. Transfer the chicken to a clean cutting board and let stand for 5 minutes. Cut into 1-inch strips.
4. Add poblanos, shallots and garlic to the pan and cook over medium-high heat, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.
5. Spoon the mixture into a 9-by-13-inch broiler-safe baking dish. Cover with foil. Bake until the sweet potatoes and quinoa are tender and the liquid is fully absorbed, 35 to 40 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.