Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs

  1 1/4 lb $4.49
• Green Asparagus

  1 lb, trimmed and cut into 2-inch pieces $4.99
• Spinach

  4 packed cups
• Quinoa

  1 cup dry, rinsed
• Carrots

  2 medium, thinly sliced
• Yellow onion

  1 small, thinly sliced
• Garlic

  3 cloves, minced
• Fresh Organic Lemon

  1, zested and cut into wedges $2.00
• Parsley

  1/4 cup chopped $1.89
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Honey

  1 teaspoon
• Water or low-sodium chicken broth

  2 1/3 cups, divided
• Kosher salt

  1 3/4 teaspoons, divided
• Black pepper

  1/2 teaspoon
• Dog Point Vineyard Sauvignon Blanc White Wine

  750 ml $21.99

Instructions

1. Rinse the quinoa, trim and cut the asparagus, slice the carrots and onion, mince the garlic, chop the parsley, and pat the chicken thighs dry.
2. In a small saucepan, combine the quinoa, 2 cups water or broth, and 1/4 teaspoon kosher salt; bring to a boil, reduce to low, cover, and simmer for 15 minutes, then turn off the heat and let stand covered for 5 minutes.
3. In a bowl, mix 1 tablespoon olive oil with the cumin, coriander, paprika, turmeric, cinnamon, lemon zest, 1 teaspoon kosher salt, and black pepper; rub this spice oil all over the chicken to help the spices brown without scorching.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat; add the chicken and sear for 4 minutes per side until browned, then transfer to a plate.
5. Add the onion, carrots, and 1/4 teaspoon kosher salt to the skillet and cook for 5 to 6 minutes, stirring often, until the onion softens; stir in the garlic for 30 seconds.
6. Add 1/3 cup water or broth and the honey, scraping up the browned bits, then return the chicken and any juices to the skillet; cover and simmer over medium-low heat for 8 to 10 minutes, until the chicken reaches 165°F in the thickest part.
7. Add the asparagus and remaining 1/4 teaspoon kosher salt around the chicken, cover, and cook for 3 to 4 minutes until crisp-tender; pile the spinach on top and cook uncovered for 1 to 2 minutes until just wilted.
8. Fluff the quinoa and divide it among bowls, then top with chicken, carrots, asparagus, spinach, pan sauce, parsley, and a squeeze of lemon.