Oven-Baked Chicken with Black Grape and White Balsamic Sauce over Creamy Spinach Onion Quinoa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or oven-safe skillet.

2. 2

   In a small bowl, mix 6 g of salt, black pepper, sweet paprika, garlic powder, dried thyme, and 1 tablespoon of olive oil. Rub this mixture all over the chicken, making sure to coat the skin well.

3. 3

   Scatter the black grapes and shallot around the chicken. Drizzle with the remaining 1 tablespoon of olive oil and bake for 30 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, heat a medium saucepan over medium heat. Add the butter and yellow onion, and cook for 4 to 5 minutes until softened. Stir in the rinsed quinoa and cook for 1 minute.

5. 5

   Add 300 ml (1 1/4 cups) of chicken broth and 2 g of salt to the saucepan. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes, until the quinoa is tender and the liquid is mostly absorbed.

6. 6

   Uncover the quinoa, add the fresh spinach, cooking cream, and lemon zest. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the mixture turns creamy. Turn off the heat and keep covered.

7. 7

   Carefully remove the tray from the oven. Transfer the chicken to a plate temporarily. Pour the white balsamic vinegar, honey, Dijon mustard, and the remaining 60 ml (1/4 cup) chicken broth into the tray. Stir with the black grapes and shallot, scraping up the browned bits from the bottom.

8. 8

   Return the chicken to the tray, skin side up, and bake for 8 to 10 minutes more at 220 °C / 425 °F, until the sauce is lightly thickened and glossy and the chicken is fully cooked.

9. 9

   Taste the quinoa and adjust salt if needed. Serve a bed of creamy spinach onion quinoa, place the chicken on top, and finish with the black grape white balsamic sauce. Sprinkle with fresh parsley before serving.