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Baked chicken legs and hazelnut-flavoured quinoa
2013-08-06
https://www.metro.ca/userfiles/image/recipes/hauts-cuisse-poulet-quinoa-noisette-6152.jpg
PT20M
PT40M
PT1H00M
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
4
Metro
3
17
5
2
chicken legs
4 tsp. (20 mL) extra-virgin olive oil
8 skinless, backless chicken legs
1 small shallots, finely chopped
1 cup (250 mL) orange juice
2 Tbsp. (30 mL) balsamic vinegar
1 tsp. (5 mL) tomato paste or coulis
Baked chicken legs and hazelnut-flavoured quinoa
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
chicken legsYou might like:
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STUFFED BONELESS SKINLESS CHICKEN THIGHS
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YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN, CHICKEN DRUMSTICKS OR LEG QUARTERS
$4.99 /lb
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FRESH BONELESS SKINLESS CHICKEN THIGHS VALUE PACK
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4 tsp.
(20 mL)extra-virgin olive oil
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8
skinless, backless chicken legsYou might like:
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YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN, CHICKEN DRUMSTICKS OR LEG QUARTERS
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MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN BREAST FILLETS OR CUTLETS BONELESS SKINLESS
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1
small shallots, finely chopped
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1 cup
(250 mL)orange juiceYou might like:
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70 ml SELECTED VARIETIES
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PULP & PRESS ORGANIC ELIXIRS
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70 ml SELECTED VARIETIES
TROPICANA REFRIGERATED JUICES
$3.49 ea.
SELECTED SIZES SELECTED VARIETIES
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2 Tbsp.
(30 mL)balsamic vinegar
-
1 tsp.
(5 mL)tomato paste or coulis
-
hazelnut-flavoured quinoa with vegetables
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1 cup
(250 mL)vegetable broth
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1/2 cup
(125 mL)quinoa
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1 Tbsp.
(15 mL)extra-virgin olive oil
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3
garlic cloves, choppedYou might like:
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1/4 cup
(60 mL)thinly sliced red onionYou might like:
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LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g
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LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g
$1.99 ea.
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LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g
$1.99 ea.
PRODUCT OF CANADA OR U.S.A. or PRODUCT OF ONTARIO or PRODUCT OF CANADA, CANADA No. 1 GRADE
-
1
celery stalk, diced
-
1 Tbsp.
(15 mL)thinly sliced sun-dried Tomato
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1 tsp.
(5 mL)chopped fresh basil
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1/2 tsp.
(125 mL)ground cayenne pepper
-
sea salt
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1/4 cup
(60 mL)hazelnut oil
Preparation
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
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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