Gingery Chicken and Quinoa with Peanut Sauce (one-pot)

There are days when it is all you can do is to get dinner on the table, amiright? Let's add a easy recipe to your repertoire that is outstanding, plus doesn't make a ton of dishes. This chicken and quinoa mixture is so tasty; adding some roast veggies or salad alongside, and you have yourself one heck of an option for any night of the week, let alone on weeknights.

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If you are adding roasted veg, start them first before you start on your chicken. Then they will be finished at the same time as the chicken and quinoa.

One-Pot Gingery Chicken and Quinoa with Peanut Sauce

Yield: 6 servings

Ingredients

Chicken and Rice:

6 - 8 bone-in chicken thighs (about 4 pounds)

¾ tsp. kosher salt, plus more

1 large onion, finely chopped

6 garlic cloves, finely chopped

1 (2") piece ginger, peeled, finely chopped

2 cups quinoa, rinsed

1 Tbsp. soy sauce

1 T fish sauce

salt

Sauce and Assembly:

½ cup creamy peanut butter

2 Tbsp. soy sauce

2 Tbsp. unseasoned rice vinegar

5 tsp. Sriracha

1 (1") piece ginger, peeled, finely chopped

1½ tsp. honey

splash fish sauce

1 cup cilantro leaves with tender stems, coarsely chopped

Directions

Pat chicken dry and season all over with salt. Arrange in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until starting to brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.

Set pot over medium-low heat; add onion, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in quinoa and cook, stirring constantly, 1 minute. Stir in soy sauce, fish sauce,¾ tsp. salt, and 3 cups water.

Nestle chicken back into grain mixture in pot, evenly distributing around the pot. Pour in any collected juices from the plate. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and quinoa sit 10 minutes.

While the chicken and quinoa are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, fish sauce and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

Remove lid from pot and fluff quinoa with a fork. Sprinkle with cilantro. Serve chicken and quinoa with peanut sauce.

Enjoy!