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Apricot-Glazed Chicken with Quinoa Dressing by Sandy serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Ingredients:

Directions:

Categories:

Dairy Free
Poultry
Wheat Gluten Free