Name: Caramelized Maple-Chile Chicken with Crispy Quinoa and Roasted Stone Fruit
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1.25 lbs); 2 tbsp pure maple syrup; 1 1/2 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/8 tsp ground cayenne pepper (optional, for gentle heat); 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper; 1 cup dry quinoa, rinsed; 2 cups water; 2 ripe but firm peaches or nectarines, pitted and sliced into wedges; 1 cup cherries, pitted and halved (or substitute diced plums); 1 tbsp pumpkin seeds (pepitas); 1 small lemon, zested and juiced; Fresh basil or mint, torn (for garnish, optional and only if neither is related to cilantro)

Caramelized Maple-Chile Chicken with Crispy Quinoa and Roasted Stone Fruit

CookwithNewsletter

This dish is a celebration of midweek vitality—juicy chicken thighs glazed in a smoky maple spice blend, roasted to caramelized perfection alongside peak-season stone fruit. The real surprise? A bed of crisped, golden quinoa that offers both a protein boost and a satisfying crunch, inspired by the best dessert edges. Roasted peaches and cherries bring sweet-tart complexity, echoing classic dessert flavors but keeping things firmly in the realm of savory satisfaction. Finished with a burst of lemon and a sprinkle of pumpkin seeds, this plate is as energizing as it is indulgent, making it the ultimate feel-good dinner that powers you into tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, whisk together maple syrup, 1 tbsp olive oil, smoked paprika, cumin, cayenne, 1 tsp salt, and black pepper. Add chicken thighs and toss to coat. Let marinate at room temperature for 10 minutes.
Meanwhile, combine quinoa, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove lid, fluff with fork, and let steam off heat.
Spread chicken thighs on half the prepared baking sheet. On the other half, toss peach/nectarine wedges and cherries with remaining 1/2 tbsp olive oil and a pinch of salt. Spread in a single layer.
Roast for 18-22 minutes until chicken is caramelized at the edges and cooked through (165°F internal temp), and fruit is juicy and just starting to brown. If desired, broil for 1-2 minutes for deeper caramelization.
While chicken and fruit roast, heat a large nonstick skillet over medium-high. When hot, add cooked quinoa in an even layer. Let cook undisturbed for 6-8 minutes, stirring occasionally, until crispy and golden in spots. Stir in pumpkin seeds for the last minute.
To serve, spoon crispy quinoa onto plates. Top with roasted chicken (slice if desired), fruit, and any pan juices. Finish with lemon zest, a squeeze of lemon juice, and scatter with fresh herbs if using.