Thursday, May 12, 2005

Apricot Chicken and Quinoa

Apricot Chicken and Quinoa (Adapted from Canadian Living)

8 ounces boneless skinless chicken breasts
1/2 teaspoon fresh ground black pepper, divided
1/4 teaspoon salt
2 teaspoons olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1/3 cup dry quinoa, well rinsed and drained
3/4 cup chicken broth
2 tablespoons slivered dried apricots
1 tablespoon grainy mustard
2 teaspoons fresh grated lemon zest
1 1/2 cups chopped broccoli florets

Season chicken with 1/4 teaspoon of the pepper and the salt.

In a medium saucepan, heat oil over medium-high. Add chicken and brown on each side. Transfer chicken to a plate and set aside.

Reduce heat to medium - add onion and cook until softened and lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in quinoa and gently toast, stirring, for about 2 minutes. Add broth, apricots, mustard, zest and remaining pepper - bring to boil, nestle chicken into the quinoa, cover, reduce heat and simmer, turning chicken halfway through, until the quinoa is done, about 15 to 20 minutes. About 3 to 5 minutes before the quinoa is done, sprinkle the broccoli on top of the quinoa to steam it until crisp-tender.

Makes 2 servings.

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