Cranberry-Apple Baked Chicken with Quinoa

    • A crisp and crunchy chicken dish that’s bound to please
      • Directions:
        1. Preheat oven to 325º. In a large skillet over a medium heat, add olive oil and brown chicken on both sides; sprinkle with seasoning. Place chicken pieces in a large roasting pan. Using the same skillet, sauté garlic, onion, 1 chopped apple and 1 cup cranberries until tender, about 8 minutes.
        2. Add 8 tea bags to 4 cups hot water and let steep; squeeze out tea bags and discard. Add honey and mix until dissolved.
        3. Pour onion mixture over chicken pieces. Pour tea-honey mixture over all and cover. Bake 1 hour until chicken is cooked through.
        4. Meanwhile, steep remaining 4 teabags in 2 cups hot water; squeeze out teabags and discard. Transfer tea to a saucepan and add quinoa; bring to a boil, reduce to simmer, cover and cook 10-15 minutes, until liquid is absorbed. In the same skillet, melt butter and add remaining chopped apple and 1 cup cranberries sauté until softened, then stir into cooked quinoa. Serve chicken alongside or atop quinoa; garnish with green onions and chopped parsley.