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| Course: Main Course
Cuisine: American Main Ingredient: Chicken Chicken Prep20 Min Cook40 Min Total1 Hr Ingredients 2 tablespoons olive oil separated 1/2 cup apricot preserves 1 tablespoon grainy Dijon mustard 12 organic chicken pieces any cut, bone-in, skin-on 3/4 teaspoon sea salt 1/4 teaspoon black pepper 2 cups chicken stock 1 medium onion, chopped 2 large ribs celery, chopped 2 cloves of garlic, minced 1 cup uncooked quinoa, rinsed 1/3 cup dried apricots, chopped 1/4 cup almond slivers toasted Directions | Numbered... Heat oven to 400 degrees. In a small bowl, mix together the olive oil, apricot preserves and mustard. Set aside 3 tablespoons for the quinoa. Place the chicken in a roasting pan. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake at 400 degrees for 20 minutes. Brush on the mustard mixture and bake for an additional 15-20 minutes or until done. Remove from oven and let stand for 5 minutes before serving. Or, tent with foil and keep warm in a low oven. While the chicken is cooking, make the quinoa dressing. Saute the onion and celery in a tablespoon of oil until lightly brown and softened. Add the garlic and saute until fragrant, about 30 seconds. Add the chicken broth, quinoa, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil; reduce heat to medium-low and simmer, covered for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Stir in the apricots, almonds, and reserved apricot-mustard mixture. |
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