Apricot-Glazed Chicken with Quinoa Dressing

If you’re eating with allergies, dinner invitations can be scarce. I mean both the kind that you give and the kind you receive. Most people are intimidated by trying to cook for you, and it can be hard to find recipes that other people would want to eat with you. Our family loves to break bread with other families, even when it has to be gluten-free. So I have made it a priority to have several allergen-friendly menus on hand that still feel like a “company dinner”.

This is one of those meals. It’s hardly difficult or exotic but somehow it just feels a little special. You can do all of the prep work in advance and then cook the whole thing in less than an hour. It keeps well in a warm oven if your guests are running late. It’s easy to increase the quantity to feed more people and kids and adults both love it. For all these reasons, and the fact that it just tastes good, this recipe is a go-to in my book.

If you’re not familiar with quinoa, you should get acquainted. It makes such a nice change from rice and has a delightfully nutty flavor. You can read all about the wonders of quinoa and the best way to cook it here.

Feel free to change up the cuts of chicken to suit your preference or what’s on sale this week. I like to use drumsticks and thighs but you could also use bone-in, skin-on chicken breasts or even a whole, cut-up chicken.

I also recommend a high quality apricot preserve. You want your glaze to taste like apricots, not burnt sugar. I really like St. Dalfour. It’s not only super-yummy, but is also fruit juiced sweetened so my kiddos aren’t getting a sugar buzz with their chicken leg. Crofter’s also has a fruit-juice sweetened jam, which is what I used this time, seeing as it was the one on sale at the time.

I like to round out the meal with whatever green veggie is in season—asparagus, snap peas, tossed salad, green beans, broccoli, or spinach are all lovely accompaniments.

A note on the quinoa: if you prepare it as stated here your quinoa will be quite moist. My family likes it this way (and it seems to stick better to spoons in the hands of three-year-olds that way). But if you prefer your quinoa fluffier, I’d recommend cooking it a little longer and uncovered to help evaporate some of the liquid.

If you have a Plan to Eat account, you can click on the recipe title below and find the recipe already formatted for you. (It’s my pleasure, no need to thank me.)

*This recipe is being shared over on Cybele Pascal’s Allergen-Free blog. Click over for lots of other yummy allergen-friendly recipes.