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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
1 Spanish onion, diced
4 cloves of garlic, chopped
4 chicken legs, cut to thighs and drumsticks
14 ounces Pereg White Quinoa
32-ounce carton chicken stock
cherry tomatoes
fresh checked basil
3 scallions, checked and chopped
1 tablespoon of Gefen Paprika
1 tablespoon of Gefen Garlic Powder
salt, to taste
pepper, to taste
Begin by sautéing the diced onions in a pot for around five minutes until they become translucent.
Add the chopped garlic to the pot and sauté for an additional two minutes.
Add the chicken legs to the pot, skin side down, and cook on a high flame for about three to four minutes to achieve a nice color on the skin.
Add in the quinoa, spices, chicken stock, cherry tomatoes, fresh basil, chopped scallions, and some salt and pepper.
Cover the pot, reduce the flame to low, and let it cook for two to three hours. Alternatively, you can bake it in a 350-degree oven.
Season with more salt and pepper to taste before serving. Enjoy your chicken and quinoa dish L’kovod Shabbos Kodesh!
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Amazing recipe! Chicken and quinoa were super soft and very tasty! Question: Can this be made with the chicken pre-skinned?
Yes, sure!
Can I bake this in a disposable 9×13 and if yes how?
Yussi says: “I never tried it. But I don’t see why not.
Just follow the instructions/ recipe as much as possible.
You’ll get a dish as close as possible to this recipe.”
do you have to soak quinia first
No, you don’t need to soak quinoa. However, doing so is said to make it easier for people to digest. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.