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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

Rate this recipe
11 Votes
  • Gluten-free
  • Lactose-free
4
servings
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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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    750 ML - 1 L SELECTED VARIETIES

  • 8
    skinless, backless chicken legs
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    900 g

  • 1
    small shallots, finely chopped
  • 1 cup
    (250 mL)
    orange juice
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    TROPICANA REFRIGERATED JUICE 6 x 236 ml, 946 ml, 1.65 - 1.75 L OR IRRESISTIBLES ORANGE JUICE

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    SELECTED VARIETIES

    IRRESISTIBLES REFRIGERATED DRINKS

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    1.75 L, SELECTED VARIETIES

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  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
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    500 ml SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    tomato paste or coulis
  • hazelnut-flavoured quinoa with vegetables


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    QUINTA CANADIAN QUINOA

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    400 g, SELECTED VARIETIES

  • 1 cup
    (250 mL)
    vegetable broth
  • 1/2 cup
    (125 mL)
    quinoa
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  • 1 Tbsp.
    (15 mL)
    extra-virgin olive oil
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    SAVE $6.00, 1/2 PRICE
    BERTOLLI OLIVE OIL

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    $5.99 ea.

    750 ML - 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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    TOMATOES ON THE VINE

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    PRODUCT OF ONTARIO 3.95/kg

  • 1
    small carrot, diced
  • 1
    celery stalk, diced
  • 1 Tbsp.
    (15 mL)
    thinly sliced sun-dried tomatoes
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    PRODUCT OF ONTARIO 3.95/kg

  • 1 tsp.
    (5 mL)
    chopped fresh basil
  • 1/2 tsp.
    (125 mL)
    ground cayenne pepper
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    SELECTED SIZES SELECTED VARIETIES


  • 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.

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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