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Baked chicken legs and hazelnut-flavoured quinoa 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
3 11 4 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

Baked chicken legs and hazelnut-flavoured quinoa

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11 Votes
  • Gluten-free
  • Lactose-free
4
Baked chicken legs and hazelnut-flavoured quinoa
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • chicken legs
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    BONELESS SKINLESS 15.41/kg

    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN DRUMSTICKS OR THIGHS

    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH CHICKEN DRUMSTICKS OR THIGHS

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    6.59/kg

  • 4 tsp.
    (20 mL)
    extra-virgin olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 8
    skinless, backless chicken legs
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    $8.99 ea.

    1 kg

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    8.80/kg

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    $2.49 /lb

    5.49/kg

    GEESE

    GEESE

    $5.99 /lb

    GRADE A, FROZEN 13.21/kg

    CORNISH HENS

    CORNISH HENS

    $3.99 /lb

    FROZEN 8.80/kg

    MAPLE LODGE CHICKEN BREAST ROAST

    MAPLE LODGE CHICKEN BREAST ROAST

    $8.99 /lb

    DELI SLICED OR SHAVED SELECTED VARIETIES 1.98/100 g

  • 1
    small shallots, finely chopped
  • 1 cup
    (250 mL)
    orange juice
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    2.63 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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    SELECTED VARIETIES

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  • 1/2 cup
    (125 mL)
    quinoa
  • 1 Tbsp.
    (15 mL)
    extra-virgin olive oil
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    1 L SELECTED VARIETIES

  • 3
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    thinly sliced red onion
  • 1
    medium tomato, diced
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    284 g PRODUCT OF MEXICO

  • 1
    small carrot, diced
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    907 g PRODUCT OF U.S.A.

  • 1
    celery stalk, diced
  • 1 Tbsp.
    (15 mL)
    thinly sliced sun-dried tomatoes
  • 1 tsp.
    (5 mL)
    chopped fresh basil
  • 1/2 tsp.
    (125 mL)
    ground cayenne pepper

  • 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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