Cranberry-Apple Baked Chicken with Quinoa

                                                          
 
        
        

                    





  
  
  
  
  

        

               
Cranberry-Apple Baked Chicken with Quinoa

          

          

      

      
      

          
          

                                          
                  
                  

   
 

              

          

          
          
          

              

                                                  

              

                  
A crisp and crunchy chicken dish that’s bound to please



              

              

                  
                  



              

                        

          
          
                        

                    
                  
    

  1. Preheat oven to 325º. In a large skillet over a medium heat, add olive oil and brown chicken on both sides; sprinkle with seasoning. Place chicken pieces in a large roasting pan. Using the same skillet, sauté garlic, onion, 1 chopped apple and 1 cup cranberries until tender, about 8 minutes. 
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  2. Add 8 tea bags to 4 cups hot water and let steep; squeeze out tea bags and discard. Add honey and mix until dissolved. 
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  3. Pour onion mixture over chicken pieces. Pour tea-honey mixture over all and cover. Bake 1 hour until chicken is cooked through. 
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  4. Meanwhile, steep remaining 4 teabags in 2 cups hot water; squeeze out teabags and discard. Transfer tea to a saucepan and add quinoa; bring to a boil, reduce to simmer, cover and cook 10-15 minutes, until liquid is absorbed. In the same skillet, melt butter and add remaining chopped apple and 1 cup cranberries sauté until softened, then stir into cooked quinoa. Serve chicken alongside or atop quinoa; garnish with green onions and chopped parsley.
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