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Chipolte Marmalade Chicken with Quinoa Recipe

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This recipe for Chipolte Marmalade Chicken with Quinoa is from The Family That Eats Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bone-in, skinless chicken breasts
2 Tbsp chipotle peppers, in adobo sauce
1/4 cup + 2 Tbsp orange marmalade
2 Tbsp maple syrup
1/2 cup low-sodium chicken broth
1 tsp chili powder
1 tsp cumin, ground
1 Tbsp apple cider vinegar
1 Tbsp canola oil
2 cloves garlic, minced
1 cup quinoa
1 orange, sliced, for garnish
4 sprigs parsley, for garnish
Directions:
Directions:
Remove a large chipotle pepper and sauce from can and mince. Mix with marmalade, maple syrup, chicken broth, chili powder, ground cumin and vinegar in a bowl.

Cook quinoa according to package directions.

Heat oil in non-stick skillet over medium-high heat. Add minced garlic and sauté a few minutes. Add skinless chicken breasts, bone side up, and brown on one side. Turn and brown other side. Pour sauce over chicken, reduce heat to medium and simmer until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).

Remove chicken from skillet and keep warm.

Cook sauce over medium high heat to reduce juices to half or until slightly thickened and glossy.

Serve the chicken over quinoa covered with some of the thickened sauce.

Garnish with fresh orange slices and sprigs of parsley (optional garnishes).

 

 

 

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