Apricot Glazed Chicken with Sun-dried Tomato Quinoa Pilaf

Ingredients

Instructions

1. 1

   Bring stock and quinoa to a boil in a small pot. Reduce the heat to a simmer; cover and cook. Simmer for 15 minutes until quinoa absorbs the stock and is tender. Fluff, cover, and set aside.

2. 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. 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, 3 minutes. Serve the chicken and its juices over the quinoa pilaf.