Glazed Chicken Drumsticks with Quinoa
Recipe from Family Circle

Quinoa, an ancient grain, can be used in any recipe that calls for rice or couscous.

Glazed Chicken Drumsticks with Quinoa

by 10  people

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Servings: 6
Prep Time: 20 mins
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  • 1   tablespoon 
    olive oil
  • 1/2  cup 
    apricot preserves
  • 1   tablespoon 
    grainy Dijon mustard
  • 12   
    chicken drumsticks
  • 3/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 2   cups 
    reduced-sodium chicken broth
  • 1   
    medium-size onion, chopped
  • 2   
    large ribs celery, chopped
  • 1   cup 
  • 1/3  cup 
    dried apricots, chopped
  • 1/4  cup 
    toasted pine nuts
Heat oven to 400 degrees F.
In a small bowl, stir together olive oil, preserves and mustard. Set aside 3 tablespoons for the quinoa.
Place the chicken in a roasting pan. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake at 400 degrees F for 20 minutes. Brush on remaining mustard mixture and bake for an additional 15 to 20 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. Remove from oven and let stand 5 minutes before serving.
While chicken is cooking, make quinoa dressing. Place chicken broth, onion, celery, quinoa, remaining 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium-size saucepan. Bring to a boil; reduce heat to medium-low and simmer, covered, for 15 minutes. Stir in the apricots during the last few minutes of cook time. Take off heat and stir in reserved mustard mixture.
To serve, spoon the quinoa onto a serving platter and sprinkle with pine nuts. Place chicken on top of the quinoa.
Nutrition information
Per Serving: cal. (kcal) 449, Fat, total (g) 18, chol. (mg) 94, sat. fat (g) 3, carb. (g) 45, fiber (g) 3, pro. (g) 28, sodium (mg) 664, Percent Daily Values are based on a 2,000 calorie diet
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