Apricot Chipotle Chicken with Quinoa Salad
- Yield 4 servings
- Citrusy Southwest Quinoa Salad:
- 1 1/2 cups low sodium chicken broth
- 3/4 cup uncooked quinoa, rinsed well and drained
- 1/4 teaspoon ground turmeric
- 1 -- minced garlic clove
- 1/2 teaspoon kosher salt, (divided) plus more to taste if desired
- 2 tablespoons raw pepitas
- 1/2 cup chopped red bell pepper
- 2 tablespoons finely chopped seeded jalapeno
- 1/4 cup coarsely chopped seeded grapefruit segments
- 1/4 cup coarsely chopped seeded orange segments
- 1/2 cup coarsely chopped avocado
- 1/4 cup chopped red onion
- 3 tablespoons minced cilantro
- 2 tablespoons olive oil
- 2 tablespoons fresh strained lemon juice
- 2 teaspoons honey
- Apricot and Chipotle Glaze:
- 1 cup apricot nectar
- 1/4 cup fresh strained lemon juice
- 1 -- canned chipotle, seeded
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cinnamon
- 8 -- chicken drums
- 2 teaspoons olive oil
- 1 1/2 teaspoons 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