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Lemon Basil Chicken Thighs with Jeweled Quinoa and Pesto

Emilie Abijanac

Emilie Abijanac

February 7, 2019
Clock icon

35 min

Total

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4

Servings

Protein icon

Poultry

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
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Ingredients

  • 3 lbs ButcherBox Chicken Thighs, bone-in / bnls, sknls

  • ½ c lemon juice

  • 1½ c chicken stock

  • Tbsp 2 basil

    chiffonade

  • kosher salt

  • 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

Step By Step

Instructions

1
Preheat a Dutch oven on the stovetop over medium-high heat.
2
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.
3
Sear for 6 minutes. Flip and sear for 2 more minutes.
4
Remove chicken thighs from Dutch oven and let rest on sheet pan. Repeat with remaining 4 chicken thighs.
5
Add carrots to Dutch oven and sauté for 3 minutes.
6
Deglaze pan with lemon juice.
7
Add chicken stock, quinoa and and basil to carrots, and bring to a simmer.
8
Return chicken thighs and any liquid on sheet pan to Dutch oven. Cover and cook on medium-low heat for 20 minutes.
9
Remove chicken from pan. Add asparagus and red pepper, then cover and cook for 5 more minutes.

Arugula Pesto

1
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.
2
Serve pesto alongside chicken and quinoa. Happy eating!

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