Lemon Basil Chicken Thighs with Jeweled Quinoa and Pesto
4 people
00h 15
00h 20
Tender lemon basil chicken thighs served with vibrant jeweled quinoa and a fresh basil pesto—an elegant, flavorful dish perfect for weeknight dinners or special occasions
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Ingredients and Method
Ingredients
- 3lbs ButcherBox.ca Bone in Skin on Chicken Thighs
- ½ c lemon juice
- 1½ c ButcherBox.ca Chicken Stock
- 2 tbsp basil chiffonade
- to taste kosher salt
- to taste ground black pepper
- 1 c quinoa
- 2 c asparagus ¼" slices
- 3 carrot small dice
- 1 red pepper small dice
- 2 Tbsp olive oil
- Arugula Pesto
- 1 5 oz package arugula
- 1 c Parmesan cheese
- ¼-½ c olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- 1 lemon juiced and zested
- 1 clove garlic grated
Method
- Preheat a Dutch oven on the stovetop over medium-high heat.
- Add oil. Season chicken thighs generously with kosher salt and freshly ground black pepper, then place 4 chicken thighs skin-side down in Dutch oven. Do not overcrowd the pan.
- Sear for 6 minutes. Flip and sear for 2 more minutes.
- Remove chicken thighs from Dutch oven and let rest on sheet pan. Repeat with remaining 4 chicken thighs.
- Add carrots to Dutch oven and sauté for 3 minutes.
- Deglaze pan with lemon juice.
- Add chicken stock, quinoa and and basil to carrots, and bring to a simmer.
- Return chicken thighs and any liquid on sheet pan to Dutch oven. Cover and cook on medium-low heat for 20 minutes.
- Remove chicken from pan. Add asparagus and red pepper, then cover and cook for 5 more minutes.
- Arugula Pesto
- Place arugula, garlic, salt, pepper, lemon juice and zest to food processor. Pulse for 1 minute. With the food processor on low, add extra virgin olive oil in a slow, steady drizzle.
- Serve pesto alongside chicken and quinoa
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