Step-by-Step Guide to Prepare Super Quick Homemade Glazed Chicken Drumsticks With Quinoa

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Many things affect the quality of taste from Glazed Chicken Drumsticks With Quinoa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Glazed Chicken Drumsticks With Quinoa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Glazed Chicken Drumsticks With Quinoa is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Glazed Chicken Drumsticks With Quinoa estimated approx 20 mins.

To begin with this particular recipe, we must first prepare a few components. You can cook Glazed Chicken Drumsticks With Quinoa using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Glazed Chicken Drumsticks With Quinoa:

1. 1 tbsp Olive Oil
2. 1 Apricot Preserve
3. 1 tbsp Grainy Dijon Mustard
4. 12 Chicken Drumsticks
5. 3/4 tsp Salt
6. 1/4 tsp Black Pepper
7. 2 cup Reduced Sodium Chicken Broth
8. 1 Chopped Onion
9. 2 large Celery Chopped
10. 1 cup Quinoa
11. 1/3 cup Dried Apricots Chopped
12. 1/4 Toasted Pine Nuts

Steps to make to make Glazed Chicken Drumsticks With Quinoa

1. 1.Heat oven to 400°F.
2. 2.In a small bowl, stir together olive oil, preserves and mustard. Set aside 3 tablespoons for the quinoa.
3. 3.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°F for 20 minutes. Brush on remaining mustard mixture and bake for an additional 15 to 20 minutes or until internal temperature registers 170°F on an instant-read thermometer. Remove from oven and let stand 5 minutes before serving.
4. 4.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.
5. 5.To serve, spoon the quinoa onto a serving platter and sprinkle with pine nuts. Place chicken on top of the quinoa.

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