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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 16 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

Rate this recipe

16 Votes

Gluten-free
Lactose-free

portions

0:20

Preparation

0:40

COOKING

1:00

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

chicken legs

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4 tsp.
(20 mL)
extra-virgin olive oil

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846 ml SELECTED VARIETIES

8

skinless, backless chicken legs

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1

small shallots, finely chopped

1 cup
(250 mL)
orange juice

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2.5 L SELECTED VARIETIES

2 Tbsp.
(30 mL)
balsamic vinegar

1 tsp.
(5 mL)
tomato paste or coulis

hazelnut-flavoured quinoa with vegetables

1 cup
(250 mL)
vegetable broth

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1/2 cup
(125 mL)
quinoa

1 Tbsp.
(15 mL)
extra-virgin olive oil

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garlic cloves, chopped

1/4 cup
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thinly sliced red onion

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celery stalk, diced

1 Tbsp.
(15 mL)
thinly sliced sun-dried Tomato

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PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO

1 tsp.
(5 mL)
chopped fresh basil

1/2 tsp.
(125 mL)
ground cayenne pepper

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sea salt

1/4 cup
(60 mL)
hazelnut oil

Imprimer ma sélection

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

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