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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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    SAVE 80¢/LB
    Fresh Chicken Leg Quarters

    Fresh Chicken Leg Quarters

    $1.79 /lb

    Value Pack 3.95/kg

  • 4 tsp.
    (20 mL)
    extra-virgin olive oil
  • 8
    skinless, backless chicken legs
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    SAVE $4.11/LB
    Fresh Boneless Skinless Chicken Breast Fillet Removed Value Pack

    Fresh Boneless Skinless Chicken Breast Fillet Removed Value Pack

    $4.88 /lb

    10.76/kg

    FRESH BONELESS SKINLESS CHICKEN BREAST SCALLOPINI STRIPS OR FILLETS

    FRESH BONELESS SKINLESS CHICKEN BREAST SCALLOPINI STRIPS OR FILLETS

    $6.88 /lb

    15.17/kg

    YORKSHIRE VALLEY FARMS FRESH ORGANIC WHOLE CHICKEN

    YORKSHIRE VALLEY FARMS FRESH ORGANIC WHOLE CHICKEN

    $4.99 /lb

    11.00/kg

    SAVE UP TO $1.50/LB
    FRESH BACON WRAPPED CHICKEN OR TURKEY MEDALLIONS OR STORE MADE MEAT KABOBS

    FRESH BACON WRAPPED CHICKEN OR TURKEY MEDALLIONS OR STORE MADE MEAT KABOBS

    $6.99 /lb

    SELECTED VARIETIES

    SAVE $3.11/LB
    FRESH MARINATED CHICKEN BREAST

    FRESH MARINATED CHICKEN BREAST

    $6.88 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.17/kg

  • 1
    small shallots, finely chopped
  • 1 cup
    (250 mL)
    orange juice
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    OASIS ORANGE JUICE

    OASIS ORANGE JUICE

    $3.99 ea.

    2.5 L 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 900 ml SELECTED VARIETIES OR 1.99 EA.

  • 1/2 cup
    (125 mL)
    quinoa
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    UNCLE BEN'S SEEDS OF CHANGE INSTANT RICE

    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, diced
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    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    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, diced
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    BUNCH CARROTS or CELERY

    BUNCH CARROTS or CELERY

    $1.99 ea.

    PRODUCT OF CANADA PRODUCT OF CANADA CANADA No. 1 GRADE

  • 1
    celery stalk, diced
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    BUNCH CARROTS or CELERY

    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 tomatoes
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    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    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
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

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