Maple Dijon Chicken with Mushroom & Quinoa Risotto

Directions

1. Preheat the oven to 450°F and set a baking dish ready.
2. Rinse and drain the quinoa, then combine it in a small saucepan with the broth and water; bring to a boil, lower the heat, cover, and simmer for 15 minutes. Keep covered off heat for 5 minutes.
3. Place the chicken thighs in the baking dish and set aside.
4. Mince part of the garlic and whisk it with maple syrup, Dijon, rice vinegar, dried rosemary, salt, pepper, and half of the remaining garlic mince. Pour this over the chicken and turn pieces to coat.
5. Roast the chicken in the oven until cooked through, about 15–20 minutes, spooning some of the pan sauce over the chicken halfway through.
6. Meanwhile, clean and thinly slice the mushrooms after washing and drying them.
7. Heat a skillet over medium heat and coat the bottom with oil; add the rest of the garlic and cook briefly until fragrant, about 15–30 seconds.
8. Add the mushrooms to the skillet with a pinch of rosemary, salt, and pepper. Cook, stirring occasionally, until they are tender, about 3–5 minutes.
9. Stir in a splash of broth to the mushrooms, simmer until slightly thickened, then add spinach and cook until wilted. Fold in the cooked quinoa and the parmesan, stirring to combine.