I stared at my motionless dryer in disbelief. Undoubtedly my fifteen-year-old clothes dryer had glimpsed the mountains of post-holiday used linens and towels heaped on every surface of my laundry room and decided that it was as good a time as any to bid me “sayonara”. After placing an emergency order for a new dryer, I headed to the local laundromat, lugging baskets (and baskets…) of wet laundry. In between feeding quarters into the voracious industrial-sized Maytag machines, I escaped into the pages of Molly Gilbert’s user-friendly cookbook, One Pan & Done: Hassle-Free Meals from the Oven to your Table.
In this recipe for apricot-glazed chicken with quinoa, fruity apricot jam is partnered with piquant Dijon mustard, Sriracha, garlic and soya sauce to make a tangy marinade and glaze for tender chicken drumsticks. The quinoa cooks right in the baking dish along with the chicken. This effortless meal-in-a-pan is ready to eat in an hour, about the same time it takes to dry five loads of laundry at the laundromat.
Assemble your ingredients. Preheat the oven to 375 F. with a rack in the middle position. Rinse the quinoa well.
In a large bowl, combine the apricot jam, mustard, Sriracha, garlic, and soy sauce. Measure out 3 tablespoons of the marinade and set it aside. Place the chicken in the bowl with the rest of the marinade.
While the chicken is marinating, stir together the quinoa, broth, chopped shallots and 1/4 teaspoon salt in a 9X13-inch baking pan. Add the chicken (with the marinade) to the quinoa mixture, making sure that the chicken is sitting on top of the quinoa. Transfer the pan to the oven and bake uncovered for 1 hour or until the chicken is tender and an instant read thermometer inserted into the thickest part of the chicken reads 165 F. It may take an extra 15 minutes baking time. Drizzle the chicken with the reserved marinade before serving.
Apricot-glazed Drumsticks with Quinoa
Fruity apricot jam is partnered with piquant Dijon mustard, Sriracha, garlic and soya sauce to make a tangy marinade and glaze for tender chicken drumsticks. The quinoa cooks right in the pan along with the chicken.
Ingredients
- ½ cup apricot jam
- 1 tablespoon Dijon mustard
- 1 teaspoon Sriracha sauce
- 1 clove garlic, grated with a Microplane grater or minced finely
- 1 tablespoon soy sauce
- 6 chicken drumsticks (or thighs)
- 1½ cups quinoa, rinsed
- 2½ cups chicken broth
- 1 large shallot, finely chopped (about ¼ cup)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ½ cup chopped scallions for garnish (optional)
Instructions
Assemble your ingredients. Preheat the oven to 375 F. with a rack in the middle position. Rinse the quinoa well.
In a large bowl, combine the apricot jam, mustard, Sriracha, garlic, and soy sauce. Measure out 3 tablespoons of the marinade and set it aside. Place the chicken in the bowl with the rest of the marinade.
While the chicken is marinating, stir together the quinoa, broth, chopped shallots and 1/4 teaspoon salt in a 9X13-inch baking pan. Add the chicken (with the marinade) to the quinoa mixture, making sure that the chicken is sitting on top of the quinoa.
Transfer the pan to the oven and bake uncovered for 1 hour or until the chicken is tender and an instant read thermometer inserted into the thickest part of the chicken reads 165 F. It may take an extra 15 minutes baking time.
Drizzle the chicken with the reserved marinade before serving.
Notes
The original recipe calls for chicken drumsticks. Chicken thighs can be substituted. This recipe can also be prepared using basmati rice. Rinse the basmati rice until the water runs clear before mixing with the shallots and chicken broth.
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