As the weather starts to take a turn for lower digits, I love to turn to my favorite fall dishes that are all about comfort, cravings, and convenience! There is nothing quite like being able to cook everything in the same pan barring the quinoa which means not only less time for prep but less time spent slaving over dishes in the end. (Although in our house the rule is the cook never cleans!) This dish in particular is a great bridge between summer and fall- it is still light and fresh, but has the cozy feeling that braising always gives me. The skin on the thighs stays fantastically crispy and the flavors in the sauce and vegetables blend together so well to add just the right hint of sweetness and tang. I also love using quinoa over other grains because I find it to not only be lighter in texture, but it adds a great nutty component to the dish that rounds everything out in addition to packing in some plant based proteins and fiber. Try to this dish tonight and I gaurantee everyone will leave the table happy!
Mediterranean Braised Chicken Thighs with Artichoke Hearts, Kalamata Olives, Sundried Tomatoes, Kale and Quinoa (Gluten Free, Dairy Free)
Serves 4 people
Ingredients:
- 1 pkg Bell & Evans Organic Chicken Thighs
- 1/2 organic red onion, medium diced
- 4 cloves organic garlic, minced
- 1 can Native Forest Artichoke Hearts, drained
- 1/2 c Kalamata Olives, rough chopped
- 1/3 c Sundried tomatoes, julienned
- 2 c Kale, medium chopped
- juice of 1 lemon
- 1 c Pacific Organic Chicken Broth
- 1 c Alter Eco Organic Pearl Quinoa, rinsed
- 3 tbsp Spectrum Organic Extra Virgin Olive Oil
- Sea salt & black pepper to taste
Method
- Pre-heat the oven to 375F.
- In a large saut pan with high sides, heat 2 tbsp of olive oil on medium-high.
- Carefully pat the chicken thighs dry and season the skin side with salt and pepper.
- Once the oil is hot enough to where it sizzles once the chicken touches the pan, place all the thighs skin side down and cook for 4-5 minutes or until the skin is golden brown and crispy.
- Meanwhile, place the quinoa in a medium sauce pan with 1.5 cups of water and 1 tsp of sea salt. Cook on high until boiling, then stir and reduce to low heat and cover. Cook for an additional 35-30 minutes or until the quinoa is soft and the liquid absorbed. Keep warm.
- Once the chicken is done, remove from the pan to paper towels skin side up.
- Add 1 tbsp of olive oil to the pain, turn the heat to medium and saut the onions until just translucent or about 5 minutes. Add the garlic and saut an additional minute.
- Stir in the artichokes, sundried tomatoes, olives, and kale then add the cup of chicken broth and lemon juice. Place the chicken thighs on top of the mixture and put the pan into the oven and cook for 25-30 minutes or until the thighs are cooked through.
- Once they are done, remove the thighs and place the pan on high heat on the stove until the liquid is reduced by half. About 3-4 minutes.
- Serve the thighs and vegetable mixture over the quinoa. Enjoy!
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