Chicken Thighs with Herb and Vegetable Quinoa | Partnership for a Healthier America

Summary:

The main course created during the Great American Family Dinner Challenge by James Beard Award-winning chefs Ming Tsai (Blue Ginger, Wellesley, MA) and Holly Smith (Cafe Juanita, Kirkland, WA).

Total Time:

30 minutes

Yield:

8-10 servings

Ingredients:

Chicken Thighs

6 chicken thighs -boneless skinless

1 onion

3-4 cloves garlic

4 sprigs thyme or 1T dried

1 T extra virgin olive oil

½ cup sherry vinegar

¼ cup crushed tomato

2 cups chicken stock - no salt added * as needed

Kosher salt –to taste

Black Pepper-to taste

1T butter (*optional)

2 teaspoons flour (*optional)

Quinoa

1 1/2 cups quinoa raw

2 bulbs fennel – chop small

3 cloves garlic-chopped fine

6 leaves mint - chopped

Chopped parsley

2 zucchini- diced small

1 carrot-diced small

3T extra virgin olive oil

Kosher salt

Cayenne

Instructions:

For quinoa: Follow instructions for quinoa – while it is cooking, chop vegetables and garlic. In Sautepan heat olive oil, add fennel. Toss and Season with kosher salt. Once lightly colored and softening- 3 minutes add garlic, and carrot to pan and sauté another minute to just wilt the carrot. Remove to a bowl and add herbs, zucchini and pinch of cayenne pepper. When quinoa is ready (12-14 minutes typically) toss with the seasoned vegetables. Taste and adjust seasoning as desired.

For chicken thighs: Heat a large pan over medium high heat. Chop garlic and onions and set aside. Cut chicken into small pieces. Season with Kosher salt and black pepper, lightly dust with flour. Add oil to heated pan then carefully add chicken. As pieces brown, make room in pan for onions and garlic. Stir often to prevent burning 2 minutes. Deglaze with wine. Add stock, ½ of sherry vinegar and tomato. Bring to a simmer and cover. After 10 minutes uncover and add butter, reduce until a nicely bound sauce adding additional vinegar as needed/desired. Serve on top of quinoa.