Preparation: 20 min
Marinating/Waiting: 0 min
Cooking: 40 min
Total: 1 h
4 tsp. (20 mL) Irresistibles extra-virgin olive oil*
8 skinless, backless chicken legs
1 small shallots, finely chopped
1 cup (250 mL) Irresistibles orange juice*
2 Tbsp. (30 mL) Irresistibles balsamic vinegar*
1 tsp. (5 mL) tomato paste or coulis
Hazelnut-flavoured quinoa with vegetables
1 cup (250 mL) Irresistibles vegetable broth*
1/2 cup (125 mL) quinoa
1 Tbsp. (15 mL) Irresistibles extra-virgin olive oil*
3 garlic cloves, chopped
¼ cup (60 mL) thinly sliced red onion
1 medium tomato, diced
1 small carrot, diced
1 celery stalk, diced
1 Tbsp. (15 mL) thinly sliced sun-dried tomatoes
1 tsp. (5 mL) chopped fresh basil
½ tsp. (2 mL) Irresistibles ground cayenne pepper*
To taste Irresistibles sea salt*
¼ cup (60 mL) Irresistibles hazelnut oil*
Preheat the oven to 350°F (180°C).
In a frying pan, heat 1 Tbsp. (15 mL) of the oil over medium-high heat and brown the chicken, 3 minutes per side. Remove and place in an oven-proof dish; continue cooking for 25 to 30 minutes.
Meanwhile, in the same pan, add the remaining oil and brown the shallots over medium-high heat for 1 minute.
Add the juice, vinegar and tomato paste or coulis, and reduce by half. Coat the legs with the sauce just before serving.
Rinse the quinoa in cold water until the water runs clear. Drain.
In a large pot, bring the broth to a boil over high heat.
Add the quinoa and bring to a boil again. Reduce the heat to low. Cover and cook for 20 minutes, or until the grains are translucent. Transfer the cooked quinoa to a bowl.
In the same pot, cover and sweat the garlic and onion in the oil over medium heat.
Add the vegetables and tomatoes; cover and simmer for 10 minutes.
Add the basil, spices and quinoa, and season to taste.
Arrange on plates, drizzle with the hazelnut oil, and serve immediately.
Tip: As quinoa expands to four times its initial volume, make sure to use a large enough pot
For a South Asian Desi Twist:
To complete the look, add a South Asian touch by garnishing the chicken with some dhania pata (coriander leaves)