recipeName: apricot-glazed chicken with quinoa pilaf
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
steps: 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.
NER: water quinoa apricot jam cider vinegar cayenne pepper ginger almonds apricots olives parsley salt extra-virgin olive oil chicken thighs