Crispy Chicken Thighs with Lemony Herb Quinoa
(Published: )
This is the best way to use up leftover chicken thighs after you've roasted a bird. Serve with some garlicky sauteed greens for a delicious meal!
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Cooking Time |
Servings |
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1 person |
Ingredients:
- Lemony Herb Quinoa
- 1 cup quinoa
- 1 tbsp olive oil
- 2 cups water
- 3/4 teaspoon oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary, crushed
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 3/4 tbsp salt
- Chicken Thighs
- 2 cooked chicken thighs and wings (from roasted chicken)
- olive oil
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Directions:
- Rinse quinoa with cold water until the water runs clear
- Heat 1 tbsp olive oil in the bottom of a saucepan over medium-high heat
- Add rinsed quinoa and cook until it makes popping noises, about 3-5 minutes
- Stir in water and dried herbs and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes
- Stir in lemon juice, zest, salt, and parsely. Cover, and simmer for a futher 5 minutes.
- Coat the bottom of a heavy skillet with olive oil over medium-high heat
- Once oil is hot, place chicken into the pan, skin down
- Let it cook without moving it until the skin crisps up, about 3-5 minutes
- Flip and cook on other side for a further 3-5 minutes
- Serve over quinoa
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