March 22, 2010
Chicken & Cauliflower with Red Quinoa
-I roasted at 400 degrees cauliflower with rough chopped garlic, olive oil, salt and pepper until tender (about 20 minutes)
-While that was cooking I also made the quinoa. The red quinoa is an excellent source of iron as well as protein. It tastes a bit earthy compared to the white version. I like both quite a bit. That also takes about 20 mintues. I prepared this with a bit of salt, pepper and olive oil. If I had made it with chicken stock it would have had more flavor, but I was able to get the flavor from the chicken dish gravy.
-For the chicken I loosley chopped an onion, 5 or 6 cloves of garlic, 2 stalks celery and a small carrot then I sauted them untill golden brown.
-I pushed them to the edges of my skillet and added 4 bone in skin on chicken thighs skin side down. I browned both sides of the chicken for about a total of 4 minutes.
-combine a cup of chicken stock with a tablespoon of cornstarch then pour into skillet and bring to a boil. Add one more cup of chicken stock and a heaping handful of chopped parsley.
-place skillet with cover in 400 degree oven for 20 minutes.
-once done add in cauliflower and serve over quinoa. Be sure to use gravy over top.