Name: Baked Chicken Thighs with Quinoa, Tomato-Pepper Ragout, Capers & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 4 tbsp capers; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ cups quinoa; 3 medium red onions; 3 yellow bell peppers; black pepper; extra virgin olive oil; Italian seasoning; salt

Baked Chicken Thighs with Quinoa, Tomato-Pepper Ragout, Capers & FetaBaked Chicken Thighs with Quinoa, Tomato-Pepper Ragout, Capers & Feta — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

4 tbsp capers

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

3 cloves garlic

3 small pkgs grape tomatoes

1 ½ cups quinoa

3 medium red onions

3 yellow bell peppers

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry tomatoes; divide between two baking sheet pans.

Wash, dry, trim, seed, and large dice bell peppers; add to the baking sheets with the tomatoes.

Peel and large dice onions; add to the baking sheets.

Peel and mince garlic; sprinkle over the veggies.

Drizzle veggies with oil and season with spices. Toss to combine and spread out in an even layer.

Pat chicken dry with paper towels and place on a plate; season with salt and pepper on both sides. Nestle chicken into the veggies on the baking sheets.

Place baking sheets in the oven and roast until veggies are tender and chicken is cooked through, 20-25 minutes. Remove from the oven.

Transfer the baked chicken to a clean plate.

Sprinkle capers over roasted veggies and stir to combine the ragout.

To serve, divide quinoa, chicken thighs, and ragout between plates; top with feta and enjoy!

Open this recipe in Flambette