Roasted Fall Vegetable Quinoa with Toasted Almonds and Braised Chicken Thighs
3/4 tsp Salt, Kosher
1/8 tsp Black Pepper, ground
2 tsp Smoked Paprika
1/4 tsp Cinnamon, ground
1 tsp Thyme, dried
2 tsp Cumin, ground
1/2 lb Sweet Potatoes, peeled, diced small
1/2 lb Parsnips, peeled, cut into half moons
1/2 lb Brussel Sprouts, trimmed, halved
2 tsp Honey
4 tsp Olive Oil
6 each Chicken Thighs, bone in, skin removed
2 large Shallots, chopped small
4 cloves Garlic, rough chopped
1/4 cup White Wine, dry
2 cups Vegetable stock or Water
1 1/2 cups Quinoa
4 tsp Almonds, sliced, lightly toasted
4 tsp Parsley, fresh, chopped
1. Gather all ingredients and equipment.
2. Preheat oven to 375°F
3. Mix together the salt, pepper, smoked paprika, cinnamon, thyme and cumin.
4. Mix the, sweet potatoes, parsnips and brussel sprouts together in a medium bowl.
Toss with 3/4 or the seasoning mixture. Reserve the remaining seasoning for the
5. Add honey and 2 tsp oil to the vegetable mixture. Toss well to combine.
6. Place the vegetables on a sheet tray covered with foil (for easy cleaning). Make
sure to not overcrowd the pan and lay in a single layer in order for the vegetables to
7. Put the vegetables in the oven and roast until fork tender, about 1/2 hour. Once
finished, set aside at room temperature.
8. While the vegetables are cooking, remove the skin from the chicken thighs.
9. Heat 2 teaspoons of olive oil in a medium-large oven-proof pot over medium-high
heat. While oil is heating, rub chicken with remaining seasoning.
10. Place chicken, fleshy side down, into hot oil. Cook until meat is golden brown,
adjusting heat if necessary, then flip and brown the other side. Remove the chicken
thighs from the pot.
11. Add the shallot to the pot and cook for about 4 minutes, stirring frequently, until
onions start to turn translucent. Add garlic and cook for one more minute.
12. Add white wine and scrape up the brown bits on the bottom of the pan. Add the
vegetable stock and put the chicken thighs back to the pot, mostly submerged in
liquid. Cover and bring to a simmer.
13. Once simmering, place the pot in the oven. Braise until chicken reaches an
internal temperature of 165°, about 1/2 hour. Remove chicken from liquid, place on
plate and cover with foil to keep warm.
14. Place the pot on the stove over medium-high heat and bring back to a boil. Add
the quinoa and stir to incorporate. Reduce to a simmer, cover and cook for about 15
minutes, or until quinoa has absorbed liquid and cooked through.
15. Add roasted vegetables to cooked quinoa and mix until combined.
16. Serve 1 1/2 cups of quinoa mixture on the plate. Place one chicken thigh on top
and sprinkle with 1 teaspoon each of toasted almonds and chopped parsley. Enjoy!
For nutrition facts and the printable version of this recipe, visit the Health meets Food page.