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PrintChipotle Marmalade Chicken with Quinoa
This sweet-and-spicy marinated chicken is delicious anytime, and easy to make year-round. The heat of the smoky chipotle peppers is delicious combined with the sweet flavour of maple syrup. This is an ideal dish to put together on a hectic weeknight.
![[+]](/images/uploads/recipes/2010/Dec/30/445_view.jpg)
Chipotle Marmalade Chicken with Quinoa
4
bone-in, skinless chicken breasts
4
2 Tbsp
chipotle peppers, in adobo sauce
30 mL
1/4 cup + 2 Tbsp
orange marmalade
60 mL + 30 mL
2 Tbsp
maple syrup
30 mL
1/2 cup
low-sodium chicken broth
125 mL
1 tsp
chili powder
5 mL
1 tsp
cumin, ground
5 mL
1 Tbsp
apple cider vinegar
15 mL
1 Tbsp
canola oil
15 mL
2 cloves
garlic, minced
2 cloves
1 cup
quinoa
250 mL
1
orange, sliced, for garnish
1
4
parsley, for garnish
4
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
10 min
Chipotle Marmalade Chicken with Quinoa
1
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.
2
Cook quinoa according to package directions.
3
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).
4
Remove chicken from skillet and keep warm.
5
Cook sauce over medium high heat to reduce juices to half or until slightly thickened and glossy.
6
Serve the chicken over quinoa covered with some of the thickened sauce.
7
Garnish with fresh orange slices and sprigs of parsley (optional garnishes).
Notes: Freeze the leftover chiles in adobo sauce in small 1 or 2 pepper portions for use in other recipes.
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