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Monday: Apricot Glazed Chicken with Quinoa and Green Beans

This dinner is a family favorite of one our first members and I know why – it’s easy and delish! The glaze works just as well with bone-in thighs or breasts. Leftovers will make for a good snack or lunch for kids home from school- so, consider doubling the recipe. Tip: I’m using prewashed, bagged beans because I am short on time tonight.
Serves: 4      Prep: 10      Cooking:  40-50


For the Chicken
1 tablespoon olive oil
1/2  cup apricot preserves, low sugar
2 tablespoons grainy Dijon mustard
12 chicken drumsticks and/or thighs
¾ teaspoon salt
¼ teaspoon black pepper
For the Quinoa
1 ½ cups reduced-sodium chicken broth
1 medium-size onion, chopped
2 large ribs celery, chopped 3/4 cup quinoa
¼ cup dried apricots (3-4), chopped
¼ cup toasted pine nutsFor the Beans
1 bag fresh green beans, prewashed
2 teaspoons olive oil
¼ teaspoon kosher salt
1 lemon


Heat oven to 400º.
In a small bowl, stir together olive oil, preserves and mustard. Set aside 2 tablespoons of this mixture to dress the quinoa.
Place the chicken in a roasting pan and season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Bake at 400º for 20 minutes.
When chicken has cooked 20 minutes, brush on remaining apricot-mustard mixture and bake for an additional 20 to 25 minutes or until internal temperature registers 170 º.
While chicken continues to cook, make quinoa. Place chicken broth, onion, celery, quinoa, ½ teaspoon salt and 1/8 teaspoon pepper in a medium-size saucepan. Bring to a boil; reduce heat to medium-low and simmer, covered, for 15 minutes.
Stir the apricots into the quinoa during the last 2-3 minutes of cooking time. Remove from heat and stir in reserved apricot- mustard mixture.
Nuke your beans. Toss with olive oil, salt and a squeeze lemon juice.
Remove chicken from oven and let rest – the glaze is hot.
On a baking sheet, toast the pine nuts for 4 minutes – if they are not already toasted.
Top quinoa with toasted pine nuts and serve with drumsticks and a side of beans.