Seamus Mullen's Braised Chicken and Quinoa Stew With Mushrooms and Winter Greens

This Asian-inspired chicken soup recipe from star chef Seamus Mullen takes only ten minutes to prepare. It features protein-packed quinoa and mustard greens, a winter vegetable with a spicy flavor that's also one of Dr. Oz's favorite superfoods.

Recipe from Real Food Heals: Eat to Feel Younger and Stronger Every Day. Copyright © 2017 by Seamus Mullen and Genevieve Ko. Recipe photo by Colin Clark. Reprinted by permission of Avery, an imprint of Penguin Random House LLC.

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1/4 cup Dried shiitake mushrooms
2 cups Boiling water
1/4 cup Olive oil
4 Organic or free-range chicken legs
1 tbsp Chinese five-spice powder
Sea salt
Freshly ground black pepper
4 Shallots (halved lengthwise)
1 cup 1-inch pieces king oyster mushrooms
2 Garlic cloves (thinly sliced)
1/2 cup Chinese rice wine
1 cup Tricolor quinoa (rinsed under cold running water and drained)
1 tbsp Star anise pods
4 cups Chicken stock
2 cups Coarsely chopped mustard greens or other winter greens

Put the dried shiitake mushrooms in a medium bowl and pour the boiling water over them. Let stand for 25 minutes. Strain through a fine-mesh sieve into a bowl, reserving the soaking liquid and mushrooms separately.

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken legs with the five-spice powder, salt, and pepper. Place them in the hot pan in a single layer, working in batches if needed to avoid overcrowding, and cook, turning once until nicely browned, 5 to 6 minutes per side. Transfer to a plate.

Add the shallots and king oyster mushrooms to the pan and cook, stirring often, for 2 minutes. Stir in the rehydrated shiitakes and the garlic, then add the wine. Cook, stirring and scraping the bottom of the pan until the wine has cooked off, about 2 minutes.

Add the quinoa and return the chicken legs to the pan, along with any juices that have accumulated on the plate. Add the mushroom soaking liquid, star anise, and stock. Season with salt and pepper and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is tender and the quinoa is cooked through, about 25 minutes.

Add the mustard greens and cook, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper and serve.