apricot-glazed chicken with quinoa pilaf

Serves: 4

Ingredients:
2 cups water
1 cup quinoa
2 tablespoons apricot jam
2 tablespoons cider vinegar
pinch of cayenne pepper
1 tablespoon minced fresh ginger
½ cup sliced almonds, toasted
½ cup chopped dried apricots
¼ cup chopped olives
¼ cup chopped fresh parsley
½ teaspoon salt, divided
2 tablespoons extra-virgin olive oil
1kg boneless, skinless chicken thighs, trimmed

Method:
bring water and quinoa to a boil in a medium saucepan over high heat. reduce heat to maintain a simmer, cover and cook until just tender, about 15 minutes. remove from heat and fluff with a fork. meanwhile, whisk apricot jam, vinegar and cayenne in a medium bowl. transfer 3 tablespoons to a small bowl and stir in ginger; set aside. add almonds, apricots, olives, parsley and 1/4 teaspoon salt to the medium bowl and stir to combine. stir in the quinoa and cover to keep warm.
heat oil in a large skillet over medium heat. add chicken and sprinkle with the remaining 1/4 teaspoon salt. cook, turning occasionally, until well browned on both sides, 6 to 8 minutes total.
add the reserved jam mixture and reduce heat to medium-low. cover and cook the chicken. the sauce glazes the chicken, about 3 minutes more. serve the chicken with the quinoa and drizzled with any drippings from the pan.