Apricot Chipotle Chicken with Quinoa Salad
- Yield: 4 servings
- Citrusy Southwest Quinoa Salad:
- 1 1/2cups low sodium chicken broth
- 3/4cup uncooked quinoa, rinsed well and drained
- 1/4teaspoon ground turmeric
- 1-- minced garlic clove
- 1/2teaspoon kosher salt, (divided) plus more to taste if desired
- 2tablespoons raw pepitas
- 1/2cup chopped red bell pepper
- 2tablespoons finely chopped seeded jalapeno
- 1/4cup coarsely chopped seeded grapefruit segments
- 1/4cup coarsely chopped seeded orange segments
- 1/2cup coarsely chopped avocado
- 1/4cup chopped red onion
- 3tablespoons minced cilantro
- 2tablespoons olive oil
- 2tablespoons fresh strained lemon juice
- 2teaspoons honey
- Apricot and Chipotle Glaze:
- 1cup apricot nectar
- 1/4cup fresh strained lemon juice
- 1-- canned chipotle, seeded
- 1/8teaspoon kosher salt
- 1/8teaspoon cinnamon
- 8-- chicken drums
- 2teaspoons olive oil
- 1 1/2teaspoons kosher salt
- -- Cilantro and orange slices, for garnish
To make the salad, bring chicken broth to a boil in a 2 quart saucepan over medium-high heat. Stir in the rinsed quinoa, turmeric, garlic and 1/4 teaspoon kosher salt. Reduce heat to low, cover, and simmer for 12 to 16 minutes or until liquid is absorbed and quinoa is tender. Fluff with a fork and cool to room temperature. Place pepitas in a small non-stick skillet over medium heat and cook, stirring frequently, for 3 to 5 minutes or just until they are lightly toasted and begin to pop. Set aside and cool completely.
In a large bowl combine the cooled quinoa, 1/4 teaspoon kosher salt, bell pepper, jalapeno, grapefruit segments, orange segments, avocado, onion, cilantro and 1 Tablespoon of the toasted pepitas. In a measuring cup, whisk together the olive oil, lemon juice and honey until blended. Pour over the salad and toss to coat. Adjust salt seasoning if desired. Refrigerate until serving.
To make the glaze, in a blender, puree the apricot nectar, lemon juice, chipotle, kosher salt and cinnamon until smooth. Place in a saucepan and simmer over low heat for 5 to 7 minutes or until mixture is thickened and reduced to about 1/3 cup.
Preheat oven broiler with pan 6 to 8 inches from heat. Brush chicken drums with olive oil and sprinkle with salt. Broil for 19 to 22 minutes or until chicken is cooked through and juices run clear when pierced with a knife, turning occasionally and basting with the glaze during the last few minutes of cooking.
To serve, arrange the quinoa salad on a platter and top or surround with the cooked chicken drums. Sprinkle with the remaining 1 Tablespoon toasted pepitas; garnish platter with cilantro and orange slices.
Makes 4 servings