Recipe

Step 1: Preheat the oven to 375°F.

Step 2: Dry the chicken with paper towels and place in a roasting pan. Divide the garlic and thyme into four parts and push under the skin to cover the breast and legs as evenly as you can (or put them into the cavity). Rub the skin with oil and season with salt. Roast, uncovered, for 15 minutes.

Step 3: Reduce the temperature to 350°F. Cover and roast for an additional 30 minutes. Remove the lid and bake, uncovered, until the leg will move freely and the juices run clear, 15 – 18 minutes per pound.

Step 4: Remove from the oven, cover and keep warm.

Step 5: To make the quinoa, heat a Dutch oven or large saucepan on medium-low heat. Add the oil and onion and cook, covered, for 5 – 7 minutes, until onions start to become tender.

Step 6: Stir in the stock, water and quinoa and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes.

Step 7: Lay the cabbage, apples, salt (if using) and pepper on top of the cooking quinoa (don’t stir). Cover and cook for an additional 10 – 15 minutes or until the apples and cabbage are tender.

Step 8: Stir in the brown sugar and vinegar until sugar is dissolved and evenly distributed. Reseason with additional sugar and vinegar if desired.

Step 9: Remove skin and serve hot chicken over the quinoa with apples and cabbage.

See more recipes from Grain Power.

Reprinted with permission from Grain Power (2014, Penguin Canada Books).