Dinner · Middle Eastern · 15 min
Middle Eastern-Style Braised Chicken Thighs with Steamed Quinoa and Kale
- Calories
- 694
- Protein
- 52g
- Carbs
- 62g
- Fat
- 27g
Ingredients
- 209.2 g chicken thighs
- 64.6 g yellow onion
- 84.1 g apple
- 42.9 g kale
- 1 tbsp olive oil
- 0.25 tsp ground cinnamon
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.5 cup water
- 51.8 g quinoa
Method
- 01Rinse the dry quinoa under cold water. Combine quinoa with 100 ml of water in a small saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork.
- 02Season the raw chicken thighs with salt, black pepper, ground cinnamon, and ground cumin on all sides.
- 03Heat olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until deeply golden brown.
- 04Add diced yellow onion to the pan and sauté for 3 minutes until translucent and fragrant.
- 05Pour in 1/2 cup (120 ml) of water to deglaze the pan, scraping up any browned bits from the bottom. Cover, reduce heat to medium-low, and braise for 12-15 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 06Uncover, stir in diced apples and chopped kale, and simmer for 3 minutes until kale is wilted and apples are tender-crisp.
- 07To serve, spoon steamed quinoa into a serving bowl, top with braised chicken thighs, and ladle the wilted kale, apples, and aromatic pan juices over the top.
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