Thursday, December 22, 2016

Balsamic Chicken and Pears with Confetti Quinoa

We bought some pears last week and this seemed like the perfect dish to use them in. We love quinoa and although we didn't have all the "confetti" ingredients, just carrots seemed to do just fine. An added bonus was that Kaspian actually liked it because there was no "green stuff" in his quinoa. Astrid of course happily consumed anything given to her.
We also did not have white balsamic vinegar so we just went with the regular one and it worked out okay. The color was most likely the biggest difference. Overall the dish was very flavorful and everything seemed to go very well together. Surprisingly, the cherries and rosemary complemented the dish and were delicious. For the Quinoa, we used our turkey stock that we made from the Thanksgiving turkey, this gave it a little bit more flavor and we would recommend using chicken stock if you have it instead of water.

This is an easy recipe that looks and feels very fancy.

Original recipe can be found here:

Confetti Quinoa:


Chicken & Pears:
4 boneless skinless chicken breast halves
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 cup chicken or turkey broth
3 tablespoons balsamic vinegar
1/2 teaspoon minced fresh rosemary
2 teaspoons cornstarch
1-1/2 teaspoons sugar
2 medium unpeeled pears, each cut into 8 wedges
1/3 cup dried cherries or dried cranberries

Confetti Quinoa:
2 cups stock (turkey or chicken)
1 cup quinoa, rinsed
1/2 cup shredded carrots
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil


Chicken & Pears:
1. Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove.
2. Meanwhile, stir together next five ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

Confetti Quinoa:
1. In a large saucepan, bring water to a boil. Add next five ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in lemon juice and oil; heat through. Remove from heat; fluff with a fork.

What we liked:

The dish went together very well and it was fun to try something new and different!

What we didn't like:

Nothing, it was great. 

What Kaspian and Astrid thought about it:

He liked the carrot quinoa. Astrid loved everything! Although she did seem to think at first that the cherries might be chocolates and was very excited. Upon realizing that they were still a fruit, she was happy. 

Next time:

Try with white balsamic vinegar. 

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