Garlic Braised Chicken Thighs:
1 pound and 2 ounces boneless skinless chicken thighs, cut into 8 even size pieces
1 1/8 teaspoons Kosher salt
1 1/8 teaspoons ground black pepper
3 ½ teaspoons canola oil
½ cup finely chopped fresh garlic
¾ cup diced red onions
1 ¾ cups diced red bell peppers
3 ½ cups low sodium chicken stock
2 Tablespoons and 1 teaspoon lemon juice
2 Tablespoons and 1 teaspoon chopped fresh oregano
2 ½ cups low sodium vegetable stock
1 cup white quinoa
3 Tablespoons lemon juice
1 ½ Tablespoons canola oil
3 Tablespoons chopped fresh Italian parsley
½ teaspoon Kosher salt
½ teaspoon ground black pepper
Garlic-Braised Chicken Thighs with Lemon Quinoa
Servings Per Recipe: 4
Calories from Fat
To Prepare Garlic Braised Chicken Thighs: Season chicken with salt and pepper. Heat oil in a rondo or deep sauté pan over medium-high heat. Add chicken and sauté for 2 minutes. Turn chicken over. Add garlic, onions and red peppers. Sauté for an additional 4 to 5 minutes until vegetables are soften. Add chicken stock, lemon juice and oregano. Bring to a boil. Remove pan from heat. Cover with aluminum foil and place in a preheated 350-degree Fahrenheit oven. Bake for 40 minutes until chicken is fork tender and cooked through.
To Prepare Lemon Quinoa: Bring stock to a boil. Add quinoa. Stir to combine. Boil, uncovered, for 10 to 12 minutes or until crunchy, but completely cooked. Do not stir. Drain. Let quinoa sit in colander for 5 minutes. Fluff with a fork. Fold in lemon juice, oil, parsley, salt and pepper until well combined.
To Plate Garlic-Braised Chicken Thighs with Lemon Quinoa: Divide quinoa evenly into 4 bowls. In order, top with: 2 pieces chicken thighs, ¼ cup braising liquid and vegetables. Enjoy immediately.