Apricot-Glazed Chicken with Quinoa Dressing

Source

Family Circle Apr. 2010

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

Display units in Metric

Serves Change

2	tablespoon	olive oil
¹⁄₂	cup	apricot preserves St. Dalfour or Crofter's recommended
1	tablespoon	grainy Dijon mustard
6		organic chicken pieces bone-in, skin-on
³⁄₄	teaspoon	sea salt
¹⁄₄	teaspoon	black pepper
2	cups	vegetable broth
1	medium	onion chopped
2	large	ribs celery chopped
2	cloves	garlic minced
1	cup	quinoa
¹⁄₃	cup	dried apricots chopped
¹⁄₄	cup	slivered almonds toasted

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.

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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