Name: Maple Glazed Chicken Thighs, Apples & Red Onion with Quinoa
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 708 ml chicken or vegetable broth; 1.362 kg chicken thighs, boneless skinless; 6 Gala apples; 1 ½ cups quinoa; 1 ½ medium red onions; black pepper; pure maple syrup; red wine vinegar; salt; thyme, dried; virgin coconut oil

Maple Glazed Chicken Thighs, Apples & Red Onion with QuinoaMaple Glazed Chicken Thighs, Apples & Red Onion with Quinoa — a 30-minute dinner recipe with 11 ingredients, serving 6.Ingredients

708 ml chicken or vegetable broth

1.362 kg chicken thighs, boneless skinless

6 Gala apples

1 ½ cups quinoa

1 ½ medium red onions

black pepper

pure maple syrup

red wine vinegar

salt

thyme, dried

virgin coconut oil

Instructions

In a small saucepan, combine quinoa, broth, and water; 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.

Heat a skillet over medium heat.

Season chicken with salt and pepper on both sides.

Coat bottom of skillet with oil. Add chicken and cook until browned and cooked through, 3-4 minutes per side.

Wash, core, and cut apples into wedges. Peel and cut onion into wedges.

Transfer chicken to a plate and return skillet to stove. Add more oil, apples, onion, and thyme. Stirring occasionally, cook until apples are just tender and golden, 5-6 minutes.

In a medium bowl, mix together broth, maple syrup, and vinegar.

Return chicken to skillet and pour in sauce. Stir and cook until sauce thickens, 3-4 minutes.

Uncover quinoa and fluff with a fork.

To serve, place quinoa on a plate and top with chicken, apples, and onion. Enjoy!

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