Cranberry-Apple Baked Chicken with Quinoa

    • A crisp and crunchy chicken dish that’s bound to please.
      • Ingredients:
        • 2 Tablespoons extra virgin olive oil
        • 2½ pounds free range chicken pieces
        • 1 Tablespoon all-purpose seasoning
        • 3 cloves garlic, minced
        • 1 large yellow onion, sliced
        • 2 red apples (such as Gala), cored and chopped, divided
        • 2 Cups fresh cranberries, divided
        • 12 cranberry-apple tea bags, divided (can substitute cranberry or apple flavored tea bags)
        • 6 Cups hot water, divided
        • ½ Cup honey
        • 1 Cup Arrowhead Mills Organic Quinoa
        • 2 Tablespoons unsalted butter
        • Chopped green onions and fresh parsley for garnish
      • Directions:
        1. Preheat oven to 325ºF.
        2. 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.
        3. Add 8 tea bags to 4 cups hot water and let steep; squeeze out tea bags and discard. Add honey and mix until dissolved.
        4. Pour onion mixture over chicken pieces. Pour tea-honey mixture over all and cover. Bake 1 hour until chicken is cooked through.
        5. 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.
        6. Serve chicken alongside or atop quinoa; garnish with green onions and chopped parsley.