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Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Active Time:40 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater1cupquinoa¼cupapricot jam2tablespoonscider vinegarPinch of cayenne pepper1tablespoonminced fresh ginger½cupsliced almonds, toasted½cupchopped dried apricots (see Tip)¼cupchopped pitted Castelvetrano olives¼cupchopped fresh parsley½teaspoonsalt, divided2tablespoonsextra-virgin olive oil1poundboneless, skinless chicken thighs, trimmed
Cook Mode(Keep screen awake)
Ingredients
2cupswater
1cupquinoa
¼cupapricot jam
2tablespoonscider vinegar
Pinch of cayenne pepper
1tablespoonminced fresh ginger
½cupsliced almonds, toasted
½cupchopped dried apricots (see Tip)
¼cupchopped pitted Castelvetrano olives
¼cupchopped fresh parsley
½teaspoonsalt, divided
2tablespoonsextra-virgin olive oil
1poundboneless, skinless chicken thighs, trimmed
DirectionsBring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to maintain a simmer, cover and cook until just tender, about 15 minutes. Remove from heat and fluff with a fork.Meanwhile, whisk apricot jam, vinegar and cayenne in a medium bowl. Transfer 3 tablespoons to a small bowl and stir in ginger; set aside. Add almonds, apricots, olives, parsley and 1/4 teaspoon salt to the medium bowl and stir to combine. Stir in the quinoa and cover to keep warm.Heat oil in a large skillet over medium heat. Add chicken and sprinkle with the remaining 1/4 teaspoon salt. Cook, turning occasionally, until well browned on both sides, 6 to 8 minutes total.Add the reserved jam mixture and reduce heat to medium-low. Cover and cook until the chicken’s internal temperature reaches 165°F and the sauce glazes the chicken, about 3 minutes more. Serve the chicken with the quinoa and drizzled with any drippings from the pan.TipDepending on where they come from, dried apricots can taste quite different! Turkish (or Mediterranean) apricots are dried and then pitted, resulting in a plumper fruit with an almost gel-like texture. California apricots are halved, pitted, then dried, which produces a flatter, firmer fruit that’s more tart. No matter where they hail from, most dried apricots have added sulfur to retain their bright hue; unsulfured ones are browner.Originally appeared: EatingWell Magazine, April 2022
Directions
Bring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to maintain a simmer, cover and cook until just tender, about 15 minutes. Remove from heat and fluff with a fork.Meanwhile, whisk apricot jam, vinegar and cayenne in a medium bowl. Transfer 3 tablespoons to a small bowl and stir in ginger; set aside. Add almonds, apricots, olives, parsley and 1/4 teaspoon salt to the medium bowl and stir to combine. Stir in the quinoa and cover to keep warm.Heat oil in a large skillet over medium heat. Add chicken and sprinkle with the remaining 1/4 teaspoon salt. Cook, turning occasionally, until well browned on both sides, 6 to 8 minutes total.Add the reserved jam mixture and reduce heat to medium-low. Cover and cook until the chicken’s internal temperature reaches 165°F and the sauce glazes the chicken, about 3 minutes more. Serve the chicken with the quinoa and drizzled with any drippings from the pan.TipDepending on where they come from, dried apricots can taste quite different! Turkish (or Mediterranean) apricots are dried and then pitted, resulting in a plumper fruit with an almost gel-like texture. California apricots are halved, pitted, then dried, which produces a flatter, firmer fruit that’s more tart. No matter where they hail from, most dried apricots have added sulfur to retain their bright hue; unsulfured ones are browner.
Bring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to maintain a simmer, cover and cook until just tender, about 15 minutes. Remove from heat and fluff with a fork.
Meanwhile, whisk apricot jam, vinegar and cayenne in a medium bowl. Transfer 3 tablespoons to a small bowl and stir in ginger; set aside. Add almonds, apricots, olives, parsley and 1/4 teaspoon salt to the medium bowl and stir to combine. Stir in the quinoa and cover to keep warm.
Heat oil in a large skillet over medium heat. Add chicken and sprinkle with the remaining 1/4 teaspoon salt. Cook, turning occasionally, until well browned on both sides, 6 to 8 minutes total.
Add the reserved jam mixture and reduce heat to medium-low. Cover and cook until the chicken’s internal temperature reaches 165°F and the sauce glazes the chicken, about 3 minutes more. Serve the chicken with the quinoa and drizzled with any drippings from the pan.
Tip
Depending on where they come from, dried apricots can taste quite different! Turkish (or Mediterranean) apricots are dried and then pitted, resulting in a plumper fruit with an almost gel-like texture. California apricots are halved, pitted, then dried, which produces a flatter, firmer fruit that’s more tart. No matter where they hail from, most dried apricots have added sulfur to retain their bright hue; unsulfured ones are browner.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)558Calories22gFat61gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
