Strawberry-balsamic Chicken Thighs with Wilted Spinach

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Trust us and read through the entire recipe before you start cooking— you’ll be so happy you did.
Strawberry-balsamic Chicken Thighs
with Wilted Spinach-Quinoa
strawberry-balsamic glazed chicken, spinach, red quinoa, pecans, goat cheese
Serves 2 | Time to Table 30 minutes | Calories 681 | Allergens Contains Milk (Goat Cheese) + Tree Nuts (Pecans)
Excellent Source of Fiber, Protein, Vitamin A, + Iron | Good Source of Potassium + Vitamin C
Equipment
What To Do:
–Fine mesh strainer
–Medium sauce pan with lid
–Grill pan
–Measuring spoons
–Brush
–Small nonstick skillet
–Chef ’s knife
–Small mixing bowl
–Medium mixing bowl
1. Rinse the Quinoa: Place the quinoa
into a fine mesh strainer. Rinse under
cold water for a solid minute, swishing
the quinoa with your hand while rinsing.
Drain. (If you don’t have a fine mesh
strainer, you can skip this step.)
2. Toast the Quinoa: In a medium sauce
pan, over medium-high heat, add 1
teaspoon of canola oil and the drained
quinoa. Cook, stirring, for 1 minute.
What You Need
–1 teaspoon canola oil
–1 tablespoon extra virgin olive oil
–Kosher or flake sea salt
–Coarsely ground black pepper
5. Grill the Chicken: Heat an oiled grill
pan over medium heat. Sprinkle the
chicken with ∑ teaspoon salt and 1/8
teaspoon pepper. Brush glaze on one
side of the chicken. Place chicken, glaze
side down, on the grill pan. Brush top
sides with remaining glaze. Grill 5 to 6
minutes on each side or until done.
What We Send
–6.5 ounces red quinoa
–.9 ounce strawberry preserves
–5 teaspoons balsamic vinegar
–1 teaspoon minced garlic
–12 ounces boneless, skinless chicken thighs
–1.25 ounces pecan pieces
–.5 ounce parsley
–2.25 ounces spinach
–.75 ounce goat cheese
Wine Pairings by @grapefriend
3. Cook the Quinoa: Add 2 cups water
and ∏ teaspoon salt to the pan. Bring to
a rolling boil. Reduce heat to low and
cook, covered for 15 minutes. Remove
pot from heat and let stand, COVERED,
for 5 minutes…don’t lift the lid! Fluff the
quinoa gently with a fork. (note: If any
liquid remains in the bottom of the pan
or if the quinoa is still a bit crunchy don’t
worry, just return the pot to low heat and
cook, covered, for another 5 minutes, until
all the water has been absorbed.)
6. Finish the Quinoa: Coarsely chop the
parsley (reserve 2 teaspoons for garnish).
Stir the parsley, 1 tablespoon extra
virgin olive oil, ∑ teaspoon each salt and
pepper, spinach, remaining vinegar and
pecans into the warm quinoa.
To Serve: Divide quinoa between 2
plates. Top with crumbled goat cheese,
and serve with chicken.
Grab a lighter red like Dolcetto to walk
the line between the jammy fruit and the
grilled chicken.
Beer Pairings
The deep flavors of fruit and aged
balsamic pair well with the malty
richness of a Stout.
4. Make Glaze: In a small bowl, use a
fork to whisk together the strawberry
preserves, 2 teaspoons balsamic vinegar,
and garlic.
terraskitchen.com
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