Mānuka Honey Glazed Chicken Thighs with Quinoa Pilaf

Ingredients

• 8 skin-on, bone-in Chicken thighs
• 1/4 cup Mānuka honey
• 2 tablespoons Soy sauce (gluten-free tamari)
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 cup Quinoa
• 2 cups Chicken broth
• 1/4 cup Dried cranberries
• 1/4 cup Almonds
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 200°C (about 205°C).
2. 2In a small bowl, whisk together the 1/4 cup Mānuka honey, 2 tablespoons Soy sauce (gluten-free tamari), 2 minced cloves Garlic, and 1 teaspoon grated Ginger until well combined.
3. 3Arrange the 8 skin-on, bone-in Chicken thighs in a single layer in a baking dish. Generously brush the Mānuka honey glaze all over the chicken thighs.
4. 4Bake for 30 to 35 minutes, or until the chicken is cooked through and the skin is golden brown and slightly crispy. The internal temperature should reach 74°C.
5. 5While the chicken is baking, rinse the 1 cup Quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups Chicken broth in a medium saucepan.
6. 6Bring the quinoa and chicken broth mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
7. 7Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and gently stir in the 1/4 cup Dried cranberries and 1/4 cup Almonds. Stir in the 0.5 teaspoon Salt and 0.25 teaspoon Pepper.
8. 8Serve the Mānuka Honey Glazed Chicken Thighs over the prepared quinoa pilaf.

Substitutions

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