Chicken Thigh with Dried Cherry and Pistachio Quinoa

Chicken Thigh

with Dried Cherry and Pistachio Quinoa

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Most chicken enthusiasts believe that the dark meat is the most flavorful and moist part of the chicken. We agree, which is why we decided to feature the leg and thigh in this particular dish. Here, we paired the dark meat with dried cherries, pistachios and a tasty quinoa salad to pack a really flavorful punch. Finally, the plate is finished with a touch of French feta cheese to balance everything out. Enjoy!

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ingredients
Title
  • 2 Chicken Legs And Thighs
  • ½ cup Quinoa
  • 1 bunch Spinach
  • 1 oz Dried Cherries
  • 1 oz Pistachios
  • 1 Shallot
  • 2 cloves Garlic
  • 1 small bunch Parsley
  • 2 oz French Feta Cheese
tried-and-true
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step-by-step
instructions
1
Put a medium pot of water on to boil. While you are waiting for this, chop your shallot finely. Peel your garlic and chop it finely too. Roughly chop the parsley, pistachios, and cherries and set aside in small bowls.
2
Boil the quinoa for about 12 minutes until it is tender. Strain it through a fine strainer and put it to the side a medium bowl
3
Heat a sauté pan to medium, season the leg and thigh with salt and pepper. Add the chicken to the pan, skin side down, and reduce the heat to medium/low. Slowly cook the chicken, flipping once it is golden brown. You can make a little dome out of aluminum foil to cover the chicken while cooking. This will allow it to cook more quickly and prevent spatters. The chicken will be done when it reaches 165F in the center with no pink in the middle when you check with a small knife.
4
Remove the chicken onto a plate to rest and keep the pan on. Drizzle in a little bit more olive oil and the chopped shallot and garlic. Cook for a few seconds then add the cherries, pistachios, spinach, and quinoa. Work quickly here so that the shallots and garlic don’t have time to burn. Cook until the quinoa is hot and the spinach is wilted, about a minute.
5
Plate the quinoa followed by the chicken. Garnish by crumbling the feta cheese over the salad and the parsley over the whole dish. Enjoy!

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1
Put a medium pot of water on to boil. While you are waiting for this, chop your shallot finely. Peel your garlic and chop it finely too. Roughly chop the parsley, pistachios, and cherries and set aside in small bowls.
2
Boil the quinoa for about 12 minutes until it is tender. Strain it through a fine strainer and put it to the side a medium bowl
3
Heat a sauté pan to medium, season the leg and thigh with salt and pepper. Add the chicken to the pan, skin side down, and reduce the heat to medium/low. Slowly cook the chicken, flipping once it is golden brown. You can make a little dome out of aluminum foil to cover the chicken while cooking. This will allow it to cook more quickly and prevent spatters. The chicken will be done when it reaches 165F in the center with no pink in the middle when you check with a small knife.
4
Remove the chicken onto a plate to rest and keep the pan on. Drizzle in a little bit more olive oil and the chopped shallot and garlic. Cook for a few seconds then add the cherries, pistachios, spinach, and quinoa. Work quickly here so that the shallots and garlic don’t have time to burn. Cook until the quinoa is hot and the spinach is wilted, about a minute.
5
Plate the quinoa followed by the chicken. Garnish by crumbling the feta cheese over the salad and the parsley over the whole dish. Enjoy!