Apricot-Glazed Chicken With Quinoa Pilaf

Ingredients

• 2 cups water
• 1 cup quinoa
• 2 tablespoons apricot jam
• 2 tablespoons cider vinegar
• pinch of cayenne pepper
• 1 tablespoon minced fresh ginger
• ½ cup sliced almonds, toasted
• ½ cup chopped dried apricots
• ¼ cup chopped olives
• ¼ cup chopped fresh parsley
• ½ teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil
• 1kg boneless, skinless chicken thighs, trimmed

Preparation

1. bring water and quinoa to a boil in a medium saucepan over high heat. reduce heat to maintain a simmer, cover and cook until just tender, about 15 minutes. remove from heat and fluff with a fork. meanwhile, whisk apricot jam, vinegar and cayenne in a medium bowl. transfer 3 tablespoons to a small bowl and stir in ginger; set aside. add almonds, apricots, olives, parsley and 1/4 teaspoon salt to the medium bowl and stir to combine. stir in the quinoa and cover to keep warm.
2. heat oil in a large skillet over medium heat. add chicken and sprinkle with the remaining 1/4 teaspoon salt. cook, turning occasionally, until well browned on both sides, 6 to 8 minutes total.
3. add the reserved jam mixture and reduce heat to medium-low. cover and cook the chicken. the sauce glazes the chicken, about 3 minutes more. serve the chicken with the quinoa and drizzled with any drippings from the pan.