Apricot Glazed Chicken with Sun-dried Tomato Quinoa Pilaf
Apricot Glazed Chicken with Sun-dried Tomato Quinoa Pilaf
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4 servings
Ingredients
- 2 cupsvegetable stock
- 1 cupquinoa
- 1/2 cupapricot jam
- 3 tablespoonscider vinegar
- pinchof cayenne pepper
- 1 tablespoongrated fresh gingerroot
- 1/2 cupwhole almonds (chopped and toasted)
- 1/2 cupchopped dried apricots
- 1/2 cupdiced sun-dried tomatoes
- 1/4 cupchopped fresh Italian parsley
- 1/2 teaspoonKosher salt
- 1 tablespoonextra-virgin olive oil
- 1 poundskinless boneless chicken breasts (cut into 1-inch cubes)
- 1/2 teaspoonKosher salt
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Bring stock and quinoa to a boil in a small pot. Reduce the heat to a simmer; cover and cook. Simmer for until quinoa absorbs the stock and is tender. Fluff, cover, and set aside.
- 2
Meanwhile, whisk the jam, vinegar, and cayenne together in a medium-sized bowl. Measure four tablespoons of the mixture into a small bowl and stir in the grated ginger. Set aside. Add the almonds, apricots, sun-dried tomatoes, parsley, and salt to the bowl; stir to combine; stir in the quinoa. Cover and set aside to keep warm.
- 3
Heat the oil in a large skillet over medium-high heat. Add the chicken and sprinkle with salt. Cook, often stirring, until the chicken is browned on the outside. Add the reserved jam/cayenne mixture. Reduce the heat to a simmer. Cover and cook until the chicken's internal temperature reaches 165 degrees F and the chicken is glazed with the apricot mixture, . Serve the chicken and its juices over the quinoa pilaf.