CHICKEN WITH MARELADE D' ORANGES AND QUINOA ENJOY DAN:

SPICY CHICKEN WITH MARMELADE D ORANGES AND QUINOA by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups water or chicken broth

1 cup quinoa

1/4-teaspoon turmeric

1 garlic clove, minced

1/2-teaspoon salt

1 cup orange juice

1 tablespoon cumin

2 teaspoon chipotle pepper in adobo sauce, minced

4 boneless, skinless, chicken breasts

1 cup orange marmalade

3 tablespoons white balsamic vinegar

2 teaspoon chipotle pepper sauce, minced

1/2-teaspoon cumin

Kosher salt and freshly ground black pepper to taste.

4 scallions cut on the bias in 1/4-inch pieces

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Bring water to a boil; add quinoa, turmeric, garlic, and salt.

2.   Reduce heat and simmer for 15 minutes, fluff and set aside.

3.   Place in zip-lock bag orange juice, cumin, chipotle pepper, sauce, and a splash of salt.

4.   Add chicken, toss to coat, chill for 2 hours or overnight.

5.   In a skillet combine orange marmalade, balsamic vinegar, chipotle pepper sauce, cumin and a splash or salt, cook for 5-7 minutes.

6.   Remove chicken from marinate, discarding marinate.

7.   In oven proof dish, add chicken and pour orange marmalade mixture over the chicken.

8.   In the pre-heat oven add baking dish and bake 50 minutes or so.

9.   To serve arrange quinoa on a platter and top with baked chicken breast and sauce.

10.                Garnish with scallions.

ENJOY DAN:        BON-APPETITE!!