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When you want dinner on the table fast without sacrificing flavor, lean on fresh herbs! This twist on classic tabbouleh––the perfect partner for juicy, golden chicken thighs––uses precooked quinoa and sweet cherries.
What You Get
Chicken thighs (see note below)
Cherries (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active
30 minutes total
Preheat the oven to 425°F. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
Place the chicken thighs skin-side down in a cold, dry cast-iron pan. Set the pan over medium heat and cook, undisturbed, for 10 to 12 minutes or until the chicken is golden brown and releases easily from the pan. Flip the chicken, transfer the pan to the oven, and cook until the chicken is no longer pink at the center, 10 minutes more. Transfer the chicken, skin-side up, to a plate and tent with foil to keep warm.
Meanwhile, pick the mint, toss the stems, and chop the leaves (you should have about ¼ cup). Chop the parsley, including some of the tender stems (you should have about 1 cup). Using a paring knife or your fingers, split 1½ cups of the cherries in half and pull out the pits, just like you would an olive.
In a large bowl, combine the quinoa with the herbs, pistachios, cherries, the juice of 1 lemon, and 2 tablespoons olive oil. Season to taste with salt and pepper.
Divide the tabbouleh between plates, top with the warm chicken, and serve.
Notes: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. Depending on seasonal availability, you may receive frozen cherries. If using frozen, use 1½ cups of cherries, and defrost them at room temperature for 20 minutes.
Contains: tree nuts.