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Cranberry Apple Quinoa & Chicken
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 6

1 cup quinoa, rinsed
1 large sprig fresh thyme (or 1/2 teaspoon ground dried thyme)
2 cups chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped sweet onions
3/4 cup finely chopped celery 
2/3 cup dried cranberries
2/3 cups chopped Granny Smith apples
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon salt
3/4 cup extra-dry vermouth
1/4 cup water
3 tablespoons red wine vinegar
1 tablespoon light brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 large Granny Smith apple, peeled and chopped
1/2 cup fresh dried cranberries
1/2 cup chopped walnuts or pecans
2 tablespoons butter
1/2 cup apple preserves
1 tablespoon olive oil
6 (6-8 ounce) boneless skinless chicken breast halves

Place quinoa and thyme in a pot of boiling broth. Reduce heat, cover and simmer for about 15 minutes or until all the broth is absorbed. Take off the heat and fluff. Take thyme (if fresh sprig) out and discard. In a large skillet, heat oil over medium heat and add celery and onions. Cook and stir until tender. Add quinoa mixture to the skillet. Stir in the cranberries, apples, lemon juice, lemon peel and salt. Cover and set aside. In a large saucepan whisk together vermouth, water, vinegar, brown sugar and cornstarch until smooth. Bring to a boil. Cook and stir until the mixture starts to thicken. Add the next apples, cranberries and nuts. Stir in butter and preserves until melted. Cover. In a large skillet, heat oil over medium-high heat. Carefully brown chicken on both sides. Place quinoa mixture in a lightly greased 13" x 9" baking dish. Place browned chicken and juices on top of quinoa and pour cranberry-apple mixture over top. Cover  and bake at 350° for 20-25 minutes or until chicken is 170° in center. 

Serve hot. It's a whole delicious meal in one dish. If you have left-overs, cut chicken into bite size pieces and mix with rest of ingredients, refrigerate and heat next day as a casserole. Very flavorful the second time around. 

This recipe is shared October 29-November 2, 2018 
on radio stations NewsTALK 94.3 FM, AM 570 WKYX, 
AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com

Published 10:30 PM, Sunday Oct. 28, 2018
Updated 10:38 PM, Sunday Oct. 28, 2018

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