Careme

Ingredients

• Boneless skinless chicken thighs

  1 1/4 lb, trimmed
• Asparagus

  1 bunch, woody ends trimmed and cut into 2-inch pieces
• Spinach

  4 packed cups
• Quinoa

  1 cup dry, rinsed
• Yellow onion

  1 small, thinly sliced
• Carrots

  2 medium, 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
• Sweet paprika

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground turmeric

  1/4 teaspoon, optional
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Water or low-sodium broth

  2 1/4 cups, divided
• Optional honey

  1 teaspoon

Instructions

1. Rinse the quinoa, trim and cut the asparagus, slice the onion and carrots, mince the garlic, chop the parsley, and season the chicken thighs with cumin, paprika, coriander, cinnamon, turmeric if using, 3/4 teaspoon salt, black pepper, and lemon zest.
2. Combine the quinoa, 2 cups water or broth, and a pinch of salt in a small saucepan; bring to a boil, reduce to low, cover, and simmer for 15 minutes, then turn off the heat and let it stand covered for 5 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the chicken thighs for 4 to 5 minutes per side until deeply browned, then transfer to a plate.
4. Reduce the heat to medium, add the remaining 1 tablespoon olive oil, onion, and carrots to the skillet, and cook for 5 minutes, stirring often, until the onion softens.
5. Stir in the garlic for 30 seconds, then add 1/4 cup water or broth and the optional honey, scraping up the browned spices from the pan; return the chicken and any juices to the skillet, cover, and simmer for 8 to 10 minutes until the chicken reaches 165°F in the thickest part.
6. Add the asparagus around the chicken, cover again, and cook for 3 to 4 minutes until bright green and crisp-tender; scatter the spinach over the skillet and cook uncovered for 1 to 2 minutes until just wilted.
7. Fluff the quinoa and divide it among bowls, then top with the chicken, asparagus, spinach, carrots, pan juices, parsley, and a squeeze of lemon.