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Receta Smoked Chicken Thighs with Quinoa & Baby Spinach Salad
by Bob Vincent

Smoked Chicken Thighs with Quinoa & Baby Spinach Salad

This a nice main dish salad. I smoked the chicken with apple wood then finished it on the grill with the glaze. If you aren't into smoking like me; grilling or oven roasting works fine. I took the skin off after smoking to reducing fat content a bit.

The quinoa can be eaten hot, cold or at room temperature depending on your taste. I served it slightly warm.

For a wine I chose Viansa's 2010 Signature Series Emery Ranch Sonoma Valley Syrah. It has 3% Primativo and 2% Cabernet added to the Syrah. It makes for an intense but well structured wine. It has less tannin with more mouth feel and a nice finish compared to some heavier 100% Syrah's.

Calificación: 4.3/5
Avg. 4.3/5 2 votos
Tiempo de Prep: Turquía Turkish
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Dressing:
  • 1/4 cup lemon juice
  • 2 Tbs Greek yogurt
  • 1 1/2 tsp honey
  • 1/4 tsp cumin,, ground
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 cup extra virgin olive oil
  • salt/garlic pepper to taste
  • Chicken:
  • 8 ea chicken thighs, bone in, skin on
  • 1 Tbs Turkish seasoning (I used Penzey's)
  • salt/garlic pepper to taste
  • 1/8 cup honey
  • 1/3 cup Pomegranate molasses
  • 1 Tbs lemon juice
  • salt/garlic pepper to taste
  • 2 oz apple wood chunks
  • Salad:
  • 1 cup Quinoa
  • 2 clove garlic, pressed and creamed
  • 1/2 dried apricots, diced
  • 2 cup water
  • 8 cup baby spinach
  • 1 cup red seedless grapes, halved
  • 1/2 cup roasted pistachio nuts
  • 1/2 cup Greek Feta cheese

Direcciones

  1. Preheat smoker to 250^ or grill to high heat if grilling. Rub chicken with Turkish seasoning. Smoke for 1 hour. While chicken is cooking combine honey, Pomegranate molasses, lemon juice and salt/pepper for glaze. Remove the skin then add more Turkish seasoning onto the chicken.. Grill over high heat glazing frequently with Pomegranate glaze; about 10 minutes.
  2. For the dressing whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a bowl. Slowly whisk in 1/4 cup of olive olive and dressing become smooth and emulsified. If the dressing is too thin add some more yogurt or mayonnaise to reach desired consistency. Dressing can be made ahead of time.
  3. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
  4. Heat olive oil in medium sauce pan over medium heat. Add garlic and cook about 1 minute. Add apricots and the quinoa, continue cooking until the quinoa has dried out and turned golden, about 4 minutes. Add water, salt/pepper; bring to a boil. Reduce heat to medium low and simmer uncovered until the liquid is absorbed; 15-18 minutes.
  5. Remove quinoa from heat and cover. Let cool for 10 mintues.
  6. Just before serving fluff the quinoa and add half the dressing.
  7. Toss spinach with the remaining dressing.
  8. Divide spinach into salad bowls. Mound the quinoa on the spinach. Sprinkle with grapes, Feta cheese and pistachio nuts. Place two glazed chicken thighs on each salad.
  9. Salad is ready for service.