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Metro Lakeshore & Geneva
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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
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:
Flyer Deal
(1)
-
4 tsp.
(20 mL)extra-virgin olive oil
-
8
skinless, backless chicken legsYou might like:
Flyer Deals
(5)
FRESH BACON WRAPPED CHICKEN OR TURKEY MEDALLIONS OR STORE MADE MEAT KABOBS
$6.99 /lb
SELECTED VARIETIES
-
1
small shallots, finely chopped
-
1 cup
(250 mL)orange juiceYou might like:
Flyer Deal
(1)
-
2 Tbsp.
(30 mL)balsamic vinegar
-
1 tsp.
(5 mL)tomato paste or coulis
-
1 cup
(250 mL)vegetable brothYou might like:
Flyer Deal
(1)
CAMPBELL'S CHUNKY SOUP OR BROTH
3 for $5.00
540 ml 900 ml SELECTED VARIETIES OR 1.99 EA.
-
1/2 cup
(125 mL)quinoaYou might like:
Flyer Deal
(1)
UNCLE BEN'S SEEDS OF CHANGE INSTANT RICE
BUY 1 $4.29 ea.
240 g SELECTED VARIETIES BUY 2 $3.99 ea. BUY 3 3.49 ea.
-
1 Tbsp.
(15 mL)extra-virgin olive oil
-
3
garlic cloves, chopped
-
1/4 cup
(60 mL)thinly sliced red onion
-
1
medium tomato, dicedYou might like:
Flyer Deals
(2)
Romaine Lettuce or Extra Large Beefsteak Tomatoes
$0.99 ea. or /lb
PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/kg
-
1
small carrot, dicedYou might like:
Flyer Deal
(1)
BUNCH CARROTS or CELERY
$1.99 ea.
PRODUCT OF CANADA PRODUCT OF CANADA CANADA No. 1 GRADE
-
1
celery stalk, dicedYou might like:
Flyer Deal
(1)
BUNCH CARROTS or CELERY
$1.99 ea.
PRODUCT OF CANADA PRODUCT OF CANADA CANADA No. 1 GRADE
-
1 Tbsp.
(15 mL)thinly sliced sun-dried tomatoesYou might like:
Flyer Deals
(2)
Romaine Lettuce or Extra Large Beefsteak Tomatoes
$0.99 ea. or /lb
PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/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
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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