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8 chicken drumsticks (2 lb./900g)
1/4 cup apricot jam
1/4 cup Kraft Balsamic Vinaigrette Dressing
1 Tbsp. grainy Dijon mustard
1-1/2 tsp. canola oil
1 small red pepper, chopped
1 onion, finely chopped
1-3/4 cups 25%-less-sodium chicken broth
3/4 cup quinoa, uncooked
1/4 cup dried apricots, chopped
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How do I make it ?
Heat oven to 400°F.
Place chicken in single layer in shallow pan. Bake 20 min., turning after 10 min. Meanwhile, mix jam, dressing and mustard until well blended. Reserve 1 Tbsp. jam mixture for mixing with the cooked quinoa.
Brush chicken with remaining jam mixture; bake 20 min. or until done (170ºF). Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender. Add broth and quinoa; stir. Bring to boil; simmer on medium-low heat 12 to 15 min. or until liquid is absorbed, adding apricots for the last 5 min. Remove from heat. Stir in reserved jam mixture.
Serve chicken with quinoa mixture.
Kraft Kitchen Tips!
Quinoa mixture can be made ahead of time. Cool, then refrigerate up to 2 days. When ready to serve, spoon quinoa into microwaveable container. Microwave on HIGH 2 min. or until heated through.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 2.5 g
Cholesterol 80 mg
Sodium 570 mg
Carbohydrate 42 g
Fibre 4 g
Sugars 18 g
Protein 32 g
4 servings, 1/4 recipe (372 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.