1/4 tsp each sea salt and fresh ground black pepper
1 tbsp olive oil
2 shallots, thinly sliced
1 clove garlic, minced
2 tsp peeled and minced fresh ginger
2 tbsp white whole-wheat flour
1 pinch saffron threads
1 cinnamon stick
1 star anise
1 bay leaf
2 cups low-sodium chicken broth
3 oz green olives (about 9)
Zest and juice of 1 large lemon
3/4 cup quinoa, rinsed
1/2 cup finely chopped jarred roasted red peppers
1/4 cup chopped fresh flat-leaf parsley leaves, divided
Season chicken with salt and pepper. In a large Dutch oven with a tight-fitting lid on medium high, heat oil. Working in batches if necessary, add chicken and cook for 8 to 10 minutes, turning once, until golden brown. Transfer to a plate; cover to keep warm.
Reduce heat to medium, and to Dutch oven, add shallots, garlic and ginger. Cook, stirring frequently, until softened, 4 to 5 minutes. Add flour and cook, stirring constantly for 30 to
seconds. Add saffron, cinnamon, star anise, bay leaf and broth; stir, scraping up any browned bits from bottom with a wooden spoon. Return chicken and any juices back to pot and bring to a simmer. Cover and reduce heat to low. Simmer until chicken is tender, 50 to 60 minutes. Add olives, lemon zest and juice and continue cooking, covered, for 30 minutes more.
About 30 minutes before chicken is done, prepare quinoa:Cook quinoa according to package directions. Fluff with a fork, and stir in red pepper and 2 tbsp parsley.
Using a slotted spoon, remove chicken and transfer to a plate; cover to keep warm. Increase heat to high and simmer sauce until reduced by half, about 10 minutes. Return chicken to pot, until reheated through. Serve over quinoa and garnish with remaining 2 tbsp parsley.
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