- 4
- 15 mins
- 60 mins
Ingredients
- 8 chicken drumsticks (2 lb.)
- 1/4 cup apricot jam
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 1 Tbsp. GREY POUPON Country Dijon Mustard
- 1-1/2 tsp. canola oil
- 1 small red pepper, chopped
- 1 onion, finely chopped
- 2 cups fat-free reduced-sodium chicken broth
- 1 cup quinoa, uncooked
- 1/4 cup dried apricots, chopped
Preparation
Step 1
HEAT oven to 400°F.
PLACE chicken in single layer in shallow pan. Bake 20 min., turning after 10 min. Meanwhile, mix jam, dressing and mustard until well blended. Reserve 1 Tbsp. jam mixture for mixing with the cooked quinoa.
BRUSH chicken with remaining jam mixture; bake 20 min. or until done (165ºF). Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender. Add broth and quinoa; stir. Bring to boil; simmer on medium-low heat 12 to 15 min. or until liquid is absorbed, adding apricots for the last 5 min. Remove from heat. Stir in reserved jam mixture.
SERVE chicken with quinoa mixture.
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MAKE AHEAD
Quinoa mixture can be made ahead of time. Cool, then refrigerate up to 2 days. When ready to serve, spoon quinoa into microwaveable bowl. Microwave on HIGH 2 min. or until heated through.