Favourites
Maple Chicken Thigh Bowls
4-6
Portions
1h
Brining
30 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
- 250 ml (1 cup) uncooked quinoa, rinsed and drained
- 375 ml (1 1/2 cup) chicken broth
- 15 ml (1 tbsp) canola oil
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 4 slices bacon, cooked and cut into pieces
- 250 ml (1 cup) corn kernels
- 180 ml (3/4 cup) shredded aged cheddar cheese
- 80 ml (1/3 cup) chopped green onion
- 16 cherry tomatoes
For the marinade
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) chopped garlic
For the sauce (set aside in the refrigerator and use at the end)
- 80 ml (1/3 cup) mayonnaise
- 30 ml (2 tbsp) maple Dijon mustard
Directions
Click the steps to erase them.
- Combine the ingredients in a large airtight bag. Add the chicken thighs and stir to coat with the marinade. Remove air from the bag and seal. Marinate for 30 minutes to 2 hours in a cool place.
- In a bowl, combine the ingredients for the sauce. Store in the refrigerator.
- When ready to cook, drain the chicken thighs over another bowl to recover the marinade.
- Put the quinoa in a saucepan and pour in the chicken broth. Bring to a boil, then cover and cook for 15 to 18 minutes over low heat until the quinoa has absorbed all the broth. Remove from heat and let stand for 5 minutes before stirring using a fork. Cool down.
- Meanwhile, heat the oil in a large skillet over medium heat. Brown the thighs for 8 to 10 minutes, turning occasionally.
- Pour in the recovered marinade. Bring to a boil, then simmer for 8 to 10 minutes over low heat, turning the thighs from time to time to coat them well with sauce, until their internal temperature reaches 74 °C (165 °F) on a cooking thermometer and the sauce is syrupy. Remove from heat and let it cool before slicing the thighs.
- In four bowls, separate the quinoa, chicken slices, avocado, cucumber, bacon, corn, cheese, green onion, and cherry tomatoes. Remove the sauce from the refrigerator and drizzle over each of the bowls.