Roasted Fall Vegetable Quinoa with Braised Chicken Thighs

Servings: 6 | Serving size: 4 ounces chicken with 1 1/2 cups quinoa

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers. Make a double batch - you'll be glad you did.

Ingredients

3/4 tsp. salt (divided)
1/8 tsp. fresh ground black pepper
2 tsp. smoked paprika
1/4 tsp. ground cinnamon
1 tsp. dried thyme
2 tsp. ground cumin
8 ounces sweet potato (diced small)
8 ounces parsnips (peeled and cut into half moons)
8 ounces Brussels sprouts (trimmed and halved lengthwise)
2 tsp. honey
4 tsp. olive oil (divided)
24 ounces boneless, skinless chicken thighs (about 6 thighs)
2 large shallots (diced)
4 cloves garlic (minced)
1/4 cup white wine
2 cups no salt added vegetable stock (or water)
1/8 tsp salt
1 1/2 cup quinoa
4 tsp. sliced almonds
4 tsp. parsley (chopped)

Preheat oven to 375°F (190°C).

Mix together the 3/4 teaspoon salt, pepper, smoked paprika, cinnamon, thyme and cumin.

Mix the, sweet potatoes, parsnips and Brussels sprouts together in a medium bowl.

Toss with 1/2 of the seasoning mixture. Reserve the remaining seasoning for the chicken.

Add honey and 2 tsp oil to the vegetable mixture.

Toss well to combine.

Place the vegetables on a sheet tray covered with foil (for easy cleaning).

Make sure to not overcrowd the pan and place the veggies in a single layer so they roast and don't steam.

Put the vegetables in the oven and roast until fork tender, about 20 to 30 minutes.  Stir occasionally.

Once finished, set aside at room temperature.

Place chicken in the mixing bowl with the remaining spice mixture.

Add the minced garlic and toss well to coat.

Heat 2 teaspoons of olive oil in a medium-large oven-proof pot over medium-high heat.

Cook until meat is golden brown, adjusting heat if necessary, then flip and brown the other side.

Add the shallot to the pot and cook for about 4 minutes, stirring frequently, until onions start to turn translucent.

Add white wine and scrape up the brown bits on the bottom of the pan.

Add the vegetable stock and 1/8 teaspoon salt and put the chicken thighs back in the pot, mostly submerged in liquid.

Place the pot in the oven.

Braise until chicken reaches an internal temperature of 165°, about 20 to 30 minutes.

Remove chicken from liquid, place on plate and cover with foil to keep warm.

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 the liquid and is cooked through.

Add the roasted vegetables to cooked quinoa and fold together gently.

To serve, place 1 1/2 cups of quinoa mixture on the plate.

Place one chicken thigh on top and sprinkle with 2/3 teaspoon each of toasted almonds and chopped parsley.

Serve.