Pan-Seared Chicken

with Dried Cherry & Pistachio Quinoa

2 Servings

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From the Test Kitchen

The green pistachios we recognize today have been a part of diets for at least 8,000 years. The pistachio tree was even cultivated in the Hanging Gardens of Babylon. The earliest evidence of the Atlantic pistachio, a close relative, dates back almost 780,000 years! Since the dawn of time, humankind has enjoyed these delicious nuts. We’re joining in the longstanding tradition and serving them up with tart, dried cherries, white quinoa and succulent chicken quarters.

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Nutrition

PER SERVING
Calories

655 Cals (est.)

fresh

ingredients

3 Tbsps Dried Cherries
3 Tbsps Pistachios
2 Chicken Quarters
2 cloves Garlic
1 bunch Parsley
1 Shallot
½ cup White Quinoa
5 oz Spinach
2 oz Feta Cheese, Crumbled

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the chicken quarters from the refrigerator to bring to room temperature. Roughly chop the cherries and pistachios. Pick the parsley leaves off the stems. Discard the stems and roughly chop the leaves. Peel and mince the garlic and shallot.

2 Cook the quinoa:

Once the water is boiling, add the quinoa and cook 11 to 13 minutes, or until tender. Drain thoroughly and set aside.

3 Toast the pistachios:

While the quinoa cooks, add the chopped pistachios to a large, dry pan and heat on medium for 3 to 5 minutes, or until the nuts are toasted and fragrant, stirring frequently. Transfer to a small bowl and wipe out the pan.

4 Cook the chicken:

While the quinoa continues to cook, season the chicken with salt and pepper. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium until hot. Add the chicken to the pan, skin side down, and cook 13 to 15 minutes per side, or until the skin is browned and the chicken is cooked through—the juices should run clear. (Cooking time may vary depending on the thickness of your chicken.) Loosely cover the pan with aluminum foil to help the chicken cook faster. Transfer the chicken to a plate, leaving any drippings in the pan. Loosely cover the plate with aluminum foil to keep warm.

5 Make the quinoa salad:

To the pan with the chicken drippings, add 1 teaspoon of olive oil and heat on medium until hot. Add the chopped shallot and garlic and cook 30 seconds, or until fragrant, stirring frequently. Add the spinach and season with salt and pepper. Cook 1 to 2 minutes, or until wilted. Stir in the chopped cherries, toasted pistachios, cooked quinoa and half of the parsley. Season with salt and pepper to taste and cook 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.

6 Plate your dish:

Divide the quinoa salad between 2 plates and top each with 1 chicken quarter. Garnish with the feta cheese and remaining parsley. Enjoy!