Chicken, Quinoa, And Green-Olive Stew

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4 cups reduced-sodium chicken broth

2 pounds boned, skinned chicken thighs

2 tablespoons extra-virgin olive oil

1 large white onion, finely chopped

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano (preferably Mexican)

3 garlic cloves, minced

1/2 teaspoon ancho chile powder

1/2 teaspoon cayenne

1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes

2 teaspoons orange zest

1/2 cup quinoa

1 cup cooked chickpeas (garbanzos), rinsed if canned

1 cup pimiento-stuffed small green olives

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