Chicken Thighs With Quinoa and Tangy Green Beans

chicken-thighs-quinoa-green-beans
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 430 calories
    • Fat 24 g (7 g saturated fat)
    • Cholesterol 210 mg
    • Sodium 1240 mg
    • Protein 40 g
    • Carbohydrate 14 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 87 mg

Cook the quinoa according to the 
package directions. Keep covered to 
keep warm.

Meanwhile, heat a large skillet over medium heat. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, without moving, until the skin is browned and crisp, about 15 minutes. Reduce heat to low, flip the thighs, and continue cooking until an internal thermometer inserted into the thickest part of the thigh registers 165° F, another 15 minutes. Remove from the pan and keep warm.

Drain all but 2 tablespoons of fat from the pan and return to medium heat. Add the green beans and ¼ cup water and bring to a simmer, scraping free any browned bits. Cover and cook until crisp-tender, about 8 minutes. Uncover and add the spinach. Cook until wilted, 1 to 2 minutes. Add the butter and stir to melt. Toss in the giardiniera and brine and season with salt and pepper.

Ingredients

  1. Check 1 cup quinoa (red or white)
  2. Check 4 bone-in, skin-on chicken thighs (about 2 pounds)
  3. Check Kosher salt and black pepper
  4. Check 1 pound green beans, trimmed and 
snapped in half
  5. Check 5 ounces baby spinach (about 4 cups)
  6. Check 1 tablespoon 
unsalted butter
  7. Check 1 cup prepared giardiniera, cut into 1-inch pieces, plus 3 tablespoons brine

Directions

  1. Cook the quinoa according to the 
package directions. Keep covered to 
keep warm.
  2. Meanwhile, heat a large skillet over medium heat. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, skin-side down, without moving, until the skin is browned and crisp, about 15 minutes. Reduce heat to low, flip the thighs, and continue cooking until an internal thermometer inserted into the thickest part of the thigh registers 165° F, another 15 minutes. Remove from the pan and keep warm.
  3. Drain all but 2 tablespoons of fat from the pan and return to medium heat. Add the green beans and ¼ cup water and bring to a simmer, scraping free any browned bits. Cover and cook until crisp-tender, about 8 minutes. Uncover and add the spinach. Cook until wilted, 1 to 2 minutes. Add the butter and stir to melt. Toss in the giardiniera and brine and season with salt and pepper.
  4. Serve the chicken, vegetables, and pan sauce over the quinoa.