Receta Smoked Chicken Thighs with Quinoa & Baby Spinach Salad
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Smoked Chicken Thighs with Quinoa & Baby Spinach Salad.
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Foto actual de la receta |
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Protein ingredients.
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2 ounces apple wood chunks in smoker.
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Preheat smoker to 250^
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Smoke for 1 hour.
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Remove skin; sprinkle with more Turkish seasoning.
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Coat with glaze turning frequently for about 10 minutes.
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Glaze ingredients. Make while the chicken is cooking.
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Combine all dressing ingredients except olive oil.
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Slow add oil to emulsify.
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Dressing can be made ahead of time and refrigerated.
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Salad ingredients and Mise En Place.
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Cook quinoa over medium heat.
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Cook until it becomes aromatic and begins to crackle; about 5 minutes.
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Rinse quinoa with water in a fine sieve.
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Add oil to hot pan and sauté garlic for 1 minute.
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Add quinoa and apricots. Cook stirring frequently until the quinoa a dry and lightly browned; about 4 minutes.
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Add water; bring a boil and simmer on low until liquid is absorbed. About 18 minutes.
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Cover and let cool for 10 minutes.
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Add half the dressing to the quinoa and fluff.
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Add remaining dressing to the spinach. Assemble with remaining ingredients and serve.
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