Chicken and Quinoa with Figs,

Spinach, and Mint

I've often wondered if I took the wrong path in life - I get more joy and feel more passion for cooking and entertaining then for anything else I have ever done. While a legal education has brought amazing experiences I dream about attending culinary school. And thanks to a recipe contest sponsored by Foster Farms I'll be cooking at the Culinary Institute of American in Napa Valley - what an amazing experience.

Fresh Chicken Cooking Contest

The call of this recipe contest was to use fresh Foster Farms Chicken and pair it with fresh, local and natural ingredients inspired by your state or region - in my case California.

The base of my recipe was definitely going to be chicken thighs - I love dark meat - and I knew I wanted to pair it with quinoa. I cooked quinoa for the first time about a year ago and it is delicious, easy to cook, and incredibly healthy. With the main components of the recipe determined - I turned to the fresh ingredients.

I have a lemon tree in my back yard and love the freshness it adds to chicken so that was the next item added. When I think of California ingredients figs is one of the first things that comes to mind, but I couldn't get fresh figs in April so I decided on all natural dried California Black Mission Figs. Of course California and Gilroy Garlic go hand in hand and I have always loved the fresh California Spinach I get at the farmers market. I always use thyme with chicken thighs so that was the next addition. Finally, I had been using mint in some savory dishes and just enjoy the clean fresh taste it provides and thought it would really work well with the figs and lemon marinated chicken.

I love this dish - it is healthy and delicious and simple to make. A one pot dish that can be on the table fast. I hope you enjoy it as much as I do.

Chicken and Quinoa with Figs, Spinach, and Mint
Serves 4
Active Time: 30 Minutes
Total Time: 1 Hour

Ingredients

• 6 Foster Farms boneless skinless thighs fillets, cut into bite-sized pieces
• 6 sprigs fresh thyme, divided
• 7 tablespoons extra virgin olive oil, divided
• 1 large lemon, zested and juiced
• 6 Cloves California Garlic, divided
• ¼ cup fresh mint leaves minced, divided
• Fresh Ground Pepper
• 3 teaspoon Kosher Salt, divided
• 1 cup quinoa
• 2 cups filtered water, divided
• 2 large shallots, minced
• ½ cup dried California Mission Figs, quartered
• 3 cups California Grown Spinach roughly chopped

Directions

Place chicken in large plastic bag with zipper lock top, Remove leaves from three sprigs of thyme and mince. Mince 2 garlic cloves. Chop mint and separate 1 tablespoon. Zest lemon then halve and juice. Whisk together 5 tablespoons of the olive oil, juice and zest from lemon, garlic, minced thyme, 1 tablespoon minced mint, ground pepper, and 1 teaspoon kosher salt in a small bowl. Pour marinade over chicken and incorporate fully. Set aside and allow to marinate for thirty minutes or up to one hour.

Rinse quinoa well and drain thoroughly. In a medium saucepan toast the quinoa over medium heat for about two minutes. Combine 1 teaspoon salt with 1 ¾ water and add to toasted quinoa and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed. This will take about 12-15 minutes. Remove from heat and let sit covered for 5 minutes.

While quinoa is cooking, warm remaining 2 tablespoons olive oil over medium high heat in large skillet. Place figs in ¼ cup water to soak. Add shallot to heated pan with 1 teaspoon salt and sauté until softened, about 5 minutes. Add garlic and stir for about a minute. Add figs in water and remaining thyme sprigs and cook until liquid is absorbed. Remove chicken from marinade and add to shallot fig mixture. Continue to cook over medium heat until chicken is cooked through, about 7 minutes. Remove thyme sprigs.

Remove lid from quinoa, fluff with fork and transfer quinoa to skillet. Mix in spinach and mint and stir gently to incorporate all ingredients.

About the Contest

Foster Farms received over 2000 recipe submissions from California, Oregon, and Washington and the submissions were narrowed down to five in each state. The top five attended regional cook-offs and at each cook-off two were selected to advance to the finals in Napa Valley. I am thrilled to have been selected as one of the California finalists. As you can see the competition was tough.

California Semifinalists

Jennifer Daskevich, Los Angeles - Chicken and Quinoa with Figs, Spinach and Mint

Jackie Dodd, Glendale - Pulled Chicken Sliders with Hoisin BBQ Sauce & Pickled Slaw

Jamie Brown-Miller, Napa - Olive & Lemon Poached Tuscan Chicken on Grilled Pitas with Spinach Spread

Roxanne Chan, Albany - Asian Braised Chicken Thighs with Soybean Salad

Pascal Vignau, Encinitas - Pretzel Chicken Tenders with Green Tomato Sauce

The California Regionals were held at The International Culinary School at the Art Institute of California - San Diego. We stayed at the delightful Hotel Salomar in the gas lamp district of San Diego. I had the best plus one ever - my wonderful mom. How we didn't get a picture together I don't know but it was a very special mother daughter trip. Thanks mom for all your support!

After a wonderful welcome dinner Thursday night we reported to the kitchen at 8:30 a.m. to review our ingredient list and equipment list to make sure we had everything we needed.

Once the five competitors had all ingredients and equipment, the timer began. We had 90 minutes to complete our dish. That was more than enough time for me to complete the dish but I didn't want to cut myself in haste so I took my time and methodically prepared my dish. I very slowly minced the shallots, picked off every stem from the spinach leaves, made sure there were no lemon seeds in the marinade and made sure all stems were removed from the figs. I wanted the dish to be perfect for the judges.

At the same time I was preparing my dish, students from the culinary school were preparing my dish for the crowd to taste. I got very lucky as the chefs preparing my dish were in the same kitchen where I was preparing my dish.

The staff at the school was awesome. Ryan (wish I had a picture of Ryan - he was so wonderful) was our kitchen assistant and whenever I finished using a dish he would immediately wash it and put it away. I wish I had that kind of help when I cook at home. He also finished my dish for the crowd and thanks to him it was a crowd pleaser.

As competitors finished their dishes one was presented to the judges to taste and one was plated by a head instructor at the school - they called this the "hero plate". It looked beautiful.

At the same time the crowd got to taste the various dishes and place their vote for the People's Choice Award.

The dishes were judged by Elaine Johnson of Sunset Magazine, Cathy Thomas - Columnist & Author, Sam Zien of Just Cook This and Chris Ross of the San Diego Union Tribune.

I was thrilled to receive the votes from the crowd for the People's Choice and to be selected as one of the California finalists along with Roxanne Chan. Roxanne is a complete sweetheart and I look forward to seeing her again at the CIA. She is tough competition having won awards for over 800 of her recipes.

The Finals

The finals are set for September 30, 2011 at the Culinary Institute of America. Did I mention I get to cook in the kitchen at the Culinary Institute of America. I am sooo excited for this wonderful opportunity. It will be a tough competition, look at this delicious list of recipes.

California Finalists

• Jennifer Daskevich, Los Angeles - Chicken and Quinoa with Figs, Spinach and Mint
• Roxanne Chan, Albany - Asian Braised Chicken Thighs with Soybean Salad

Washington Finalists

• Tina Hoban, Bellingham - Chicken with Cherry Tapenade over Creamy Pancetta Polenta
• Rebecca Spence, Vancouver - Crispy Orange Chicken with Fennel, Avocado and Orange Salad

Oregon Finalists

• Timmy Baker, Eugene - Pan Fried Chicken with Blueberry Pinot Noir Reduction & Goat Cheese Polenta
• Russell Kool, Hillsboro - Crispy Basil Skinned Chicken Breast with Peach Pink Peppercorn Compote

Wish me luck!!

Happy Cooking and Remember
Take Time to Enjoy
A Little Gourmet Everyday!!