dinner

Middle Eastern-Style Braised Chicken Thighs with Steamed Quinoa and Kale

Name: Middle Eastern-Style Braised Chicken Thighs with Steamed Quinoa and Kale
Ingredients: 209.2 g Chicken thighs, skinless, raw; 51.8 g Quinoa, dry; 42.9 g Kale, raw, chopped; 64.6 g Onion, raw, diced; 84.1 g Apple, diced

Nutrition

682

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Chicken thighs, skinless, raw209.2 g

Quinoa, dry51.8 g

Kale, raw, chopped42.9 g

Onion, raw, diced64.6 g

Apple, diced84.1 g

Instructions

Rinse 80g quinoa thoroughly, then simmer in 160ml water until tender and fluffy, about 15 minutes.

While the quinoa cooks, heat a heavy-bottomed pan over medium heat. Season the chicken thighs with salt, pepper, and a generous pinch of cinnamon and cumin.

Sear the chicken until deeply golden-brown on both sides. Add the diced onion and sauté until translucent and fragrant.

Add 1/2 cup of water to the pan to deglaze, scraping up the flavorful browned bits from the bottom. Cover and braise the chicken for 12-15 minutes until cooked through.

Add the diced apples and chopped kale to the pan during the final 3 minutes of cooking, allowing the kale to wilt and the apples to soften slightly in the aromatic juices.

To serve, spoon a mound of fluffy quinoa into a shallow bowl, top with the braised chicken thighs, and spoon the pan-wilted kale, apples, and braising liquid over everything. Serve immediately.