This week: Asian-inspired chicken with baby ‘bellas, quinoa, & barley
Sorry for the posting lapse…took a week off for the holidays, then the recipe I made to take to lunch with me for my first week at my new job just wasn’t any good. It was supposed to be a takeoff on chicken cacciatore with a rice and barley pilaf with mushrooms and kale, but the tomato sauce reduced down too much, revealing how much I overseasoned the chicken. (I ate it anyway!)
This week, I get back on track. Man this is so good!
Asian-inspired chicken with quinoa & barley mushroom pilaf
Cooking time: 8 hours on low / 5 hours on high
- 4 lbs chicken thighs (bone-in with skin)
- 1 cup teriyaki sauce (I used Soy Vey’s Veri Veri Teriyaki. I like its ginger & sesame flavors with the teriyaki)
- Tamari to taste (I used about 1/4 cup)
- Half a large onion
- 2 cups quinoa
- 1 cup barley
- 1 package baby portabella (crimini) mushrooms (I bought mine pre-sliced)
- 2 tablespoons flour (optional)
Total cost of ingredients: $12
Cost per serving: $1.50-$2.00
Rinse the chicken thighs in cold water and place skin-side down in a hot skillet with some olive oil (or other oil of your choice) until the skin gets nice and crispy. Flip the chicken over to get a nice sear on the other side, then place it in the crock pot turned to low or high. I never seem to get cooking until mid-afternoon on Sundays, so I end up cooking on high. Add the teriyaki sauce and tamari on top of the chicken. While that heats up, chop the onion how you like (I like to julienne mine) and sautee in the chicken-infused oil in the skillet until they get nice and brown. Deglaze with some chicken stock or apple cider vinegar and add on top of the chicken in the crock pot. I love apple cider vinegar for the tanginess it adds to everything, and a little acid helps lighten things up. If you think the cooking liquid at the end of the cook time is too loose, add the flour to the pot when you put the quinoa in the water. I like my cooking liquid to have enough body to coat what I’m cooking in it.
Cook the quinoa and barley in 3 cups of water with a cube or two of chicken boullion. When the grain is just about done, add the rinsed & sliced mushrooms and season with more tamari to taste.
I love quinoa. It’s a complete protein and is full of antioxidants, iron, and all kinds of other vitamins. It’s delicious and filling and needs to be in your cabinet right now. I’m really excited about lunches at work this week.
Here’s what it looks like plated up. Anyone out there good with styling things like this? Food presentation has never been something that comes easily to me.