Cranberry-Apple Baked Chicken with Quinoa

Ingredients

• 2 tablespoons Spectrum Organic Extra Virgin Olive Oil
• 2½ pounds free range chicken pieces
• 1 tablespoon all-purpose seasoning
• 3 cloves garlic, minced
• 1 large yellow onion, sliced
• 2 red apples (such as Gala), cored and chopped, divided
• 2 cups fresh cranberries, divided
• 12 Celestial Seasonings Cranberry-Apple Zinger Tea bags, divided
• 6 cups hot water, divided
• ½ cup honey
• 1 cup Arrowhead Mills Organic Quinoa
• 2 tablespoons unsalted butter
• Chopped green onions and fresh parsley for garnish

Directions

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.
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.
3. Pour onion mixture over chicken pieces. Pour tea-honey mixture over all and cover. Bake 1 hour until chicken is cooked through.
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.