Begin by sautéing the diced onions in a pot for around five minutes until they become translucent.
Add the chopped garlic to the pot and sauté for an additional two minutes.
Add the chicken legs to the pot, skin side down, and cook on a high flame for about three to four minutes to achieve a nice color on the skin.
Add in the quinoa, spices, chicken stock, cherry tomatoes, fresh basil, chopped scallions, and some salt and pepper.
Cover the pot, reduce the flame to low, and let it cook for two to three hours. Alternatively, you can bake it in a 350-degree oven.
Season with more salt and pepper to taste before serving. Enjoy your chicken and quinoa dish L’kovod Shabbos Kodesh!
Directions
Notes:
You can freeze this. Cool quickly and freeze airtight for up to 3 months. Thaw overnight in the refrigerator.
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May I use chicken breasts? How does that affect the recipe?
Sure, you would just need to cook it for less time.
super tasty and delicious
How many cups is 14oz quinoa?
1.75 cups
Can just water be used instead of chicken stock?
Sure! This recipe has a lot of spices and flavors (including actual chicken). It will come out a little different without chicken stock but will still be amazing. Enjoy!
-Chana Tzirel from Kosher.com
Can rice be used instead?