UNITS
SCALE
INGREDIENTS
BALSAMIC CHICKEN
- ½ cup Balsamic vinegar
- 2 tbsp Honey
- 1½ tbsp Dijon mustard
- 3 cloves Garlic, minced
- to taste Salt
- to taste Black pepper, freshly ground
- 1½ lb Chicken thighs, boneless and skin-on
- 1 tbsp Olive oil , extra virgin
GARLIC QUINOA
- 1 tbsp Olive oil , extra virgin
- 1 onion Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 cup Quinoa, rinsed and drained
- 2 cups Stock, chicken or vegetable
- ¼ tsp Salt
METHOD
- Preheat oven to 220°C / 425°F.
- In a large bowl, combine balsamic vinegar, honey, mustard, garlic, salt and black pepper. Add chicken thighs and toss to coat. Marinate in fridge for at least 20 minutes and up to 1 hour.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and sear, skin side down, about 2 minutes per side.
- Transfer to oven, along with any remaining marinade. Cook until chicken thighs reach an internal temperature of 75°C / 165°F, about 20 minutes.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add yellow onion and saute until softened, about 3 minutes; add garlic and continue sautéing for another 30 seconds.
- Add quinoa, stock and salt to pot and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes.
- Remove chicken from the oven and serve with garlic quinoa.
NOTES
- Alternatively, you can use water instead of stock to cook the quinoa, or half and half also works
- Alternatively, you can use chicken breasts but cooking times will vary
