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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
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

Rate this recipe
11 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • chicken legs
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    FRESH STUFFED CHICKEN THIGHS BONELESS SKINLESS

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    SELECTED VARIETIES 13.21/kg MM38-I14

  • 4 tsp.
    (20 mL)
    extra-virgin olive oil
  • 8
    skinless, backless chicken legs
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    SAVE $5.22/LB
    Fresh Boneless Skinless Chicken Breast, Value Pack

    Fresh Boneless Skinless Chicken Breast, Value Pack

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    Fillet Removed

    FRESH BONELESS SKINLESS CHICKEN BREAST FILLETS, STRIPS FOR STIR FRY OR SCALLOPINI

    FRESH BONELESS SKINLESS CHICKEN BREAST FILLETS, STRIPS FOR STIR FRY OR SCALLOPINI

    $5.99 /lb

    13.21/kg

    SAVE $2.00
    Fresh Stir Fry Kits

    Fresh Stir Fry Kits

    $7.99

    750 g, SELECTED VARIETIES

    MAPLE LEAF PRIME FRESH WHOLE CHICKEN

    MAPLE LEAF PRIME FRESH WHOLE CHICKEN

    $3.49 /lb

    7.69/kg

  • 1
    small shallots, finely chopped
  • 1 cup
    (250 mL)
    orange juice
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    BECEL MARGARINE 680-907 g SIMPLY ORANGE JUICE 5.63 l

    BECEL MARGARINE 680-907 g SIMPLY ORANGE JUICE 5.63 l

    $3.99 ea.

    SELECTED VARIETIES

    BECEL OR IMPERIAL MARGARINE

    BECEL OR IMPERIAL MARGARINE

    $3.99 ea.

    680 g - 1.36 kg SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 1 tsp.
    (5 mL)
    tomato paste or coulis
  • 1 cup
    (250 mL)
    vegetable broth
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    540 ml or BROTH 900 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    quinoa
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    Save $1 When you buy Irresistibles Frozen Quinoa

    Expires on 01/03/2017
    metro-ca

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    CASBAH QUINOA

    CASBAH QUINOA

    $3.99 ea.

    200 g

  • 1 Tbsp.
    (15 mL)
    extra-virgin olive oil
  • 3
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    thinly sliced red onion
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    SWEET ONIONS

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    $3.99 ea.

    3 lb PRODUCT OF MEXICO OR PERU, No. 1 GRADE

    RED ONIONS

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    $1.88 ea.

    3 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 1
    medium tomato, diced
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    284 g PRODUCT OF MEXICO

    Extra Large Beefsteak Tomatoes

    Extra Large Beefsteak Tomatoes

    $1.29 /lb

    PRODUCT OF MEXICO 2.84/kg

  • 1
    small carrot, diced
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    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 1
    celery stalk, diced
  • 1 Tbsp.
    (15 mL)
    thinly sliced sun-dried tomatoes
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    Extra Large Beefsteak Tomatoes

    Extra Large Beefsteak Tomatoes

    $1.29 /lb

    PRODUCT OF MEXICO 2.84/kg

  • 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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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.

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