Citrus Za'atar Chicken and Quinoa
By Savory Spin
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
Ingredients
-
2
tablespoons oil
-
1
yellow onion
-
3
cloves of garlic
-
2
teaspoons smoked paprika
-
2
teaspoons za’atar
-
1
Sunkist® Cara Cara Orange
-
1
Sunkist® Blood orange
-
1/2
Sunkist® lemon
-
1 1/4
pound chicken
-
5
cups quinoa
-
1
cup vegetable stock or chicken stock
-
salt and pepper to taste
-
parsley & chili flakes to garnish
Directions
- First, peel the onion and garlic cloves. Discard the skins and chop up the garlic and onion.
- Cut the Blood orange, Cara Cara orange, and lemon in half and cut two slices off the middle. Set these slices aside.
- Take the remaining Blood orange, Cara Cara orange, and lemon segments and squeeze the juice into a bowl. Mix this with the vegetable or chicken stock you are using.
- Cut the chicken into bite-sized pieces.
- Add the oil, onion, and garlic to a pan and place it over medium heat. Stir onion/garlic mixture so it doesn’t brown
- Push the onion/garlic to the sides of the pan and add in the slices of Blood Orange, Cara Cara Orange, and Lemon.
- Once you flip, sauté about 3-4 minutes – undisturbed.
- Then flip them over. They should be caramelized at this point – if they are not, let them saute another minute or two before flipping over. Once flipped, let them sauté for another 3-4 minutes undisturbed.
- Then, add in the chopped chicken, sprinkle the za'atar and smoked paprika over the chicken, and let cook about 4 minutes. Flip the chicken pieces over as best as you can and let them cook 4 more minutes.
- Add in the quinoa – making sure to distribute it around.
- Pour in the vegetable / chicken stock and the juice from the Blood Orange, Cara Cara Orange, and Lemon.
- Cover and let cook 15 minutes.
- When time is up, remove pan from the heat and let rest – covered for another 5-10 minutes.
- Season with salt and pepper to taste.
- Garnish with parsley and chili flakes.
