Ingredients:
For Level 1 (Bottom of Pot):
1 cuptricolor quinoa, rinsed
1 1/2 cupswater
2 teaspoonskosher salt
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For Level 2 (Bottom Layer of Rack):
2 cupsbutternut squash, peeled, seeded, cut in 1-inch pieces
1 tablespoonolive oil
1/2 teaspoonkosher salt, plus more as needed
1/2 teaspoonfreshly ground black pepper, plus more as needed
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For Level 3 (Top Layer of Rack):
2 poundsbone-in,-skin-on chicken thighs (about 4 to 5 pieces)
1 tablespoonolive oil
Kosher salt
Freshly ground black pepper, as desired
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For the Quinoa Salad & Vinaigrette:
1/3 cupolive oil
1/4 cupapple cider
2 tablespoonsshallot, minced
1 1/4 tablespoonsapple cider vinegar
1 tablespoonhoney
1 teaspoonDijon mustard
1 garlic clove, minced
1 teaspoonblack pepper
1/2 teaspoonkosher salt, or to taste
1 Fuji apple, peeled and cubed
1/2 cupfeta cheese
1/2 cupdried cranberries
1/2 cupscallions, sliced
1/4 cupslivered almonds, toasted
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For the Apple Cider Glaze:
1 cupapple cider
1 sprigfresh rosemary
3 sprigsfresh thyme leaves
2 garlic cloves, smashed
1 tablespoonhoney
1 teaspoonDijon mustard
1 teaspoonapple cider vinegar
1/2 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
1/2 teaspooncornstarch
1 tablespooncold unsalted butter
Directions:
Place the quinoa, water, and salt in the pot and stir until combined.
Place all Level 2 ingredients in a medium bowl and toss until fully combined; set aside.
Pat the chicken thighs dry with a paper towel, then evenly coat all sides with olive oil, salt, and pepper.
Place the bottom layer of the Deluxe Reversible Rack in the lower position, over the quinoa, then cover it with aluminum foil. Place the rack in the pot. Place the butternut squash mixture on top of the foil.
Slide the Deluxe Layer through the lower layer’s handles. Place the chicken thighs on the Deluxe Layer. Close the lid and move the slider to STEAMCRISP.
Select STEAM & CRISP, set temperature to 375°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approximately 10 minutes as the unit steams, then the timer will start counting down).
Meanwhile, prepare the vinaigrette for the quinoa: Add the olive oil, apple cider, shallot, apple cider vinegar, honey, Dijon mustard, garlic, pepper, and salt in a small bowl and whisk until emulsified.
Next, prepare the apple cider glaze for the chicken: Place a small saucepan over medium heat. Add the apple cider, rosemary, thyme, garlic, shallot, honey, Dijon mustard, apple cider vinegar, salt, and pepper and whisk until combined. Bring to a simmer and cook until the mixture has reduced by one-third, approximately 5 minutes.
Transfer a few tablespoons of the simmering liquid to a small bowl and whisk in the cornstarch to create a slurry. Pour the cornstarch mixture into the apple cider glaze and continue to stir and cook until thickened, about 5 minutes or until it coats the back of a spoon. When the mixture has thickened, remove from heat, and gently swirl in the cold butter.
When cooking is complete, remove the rack layer with the chicken, then the rack layer with the butternut squash.
Fluff the quinoa with a fork and add the prepared vinaigrette, apple, feta, cranberries, scallions, and almonds and stir until fully combined. Drizzle the chicken thighs with the prepared apple cider glaze and serve with the quinoa salad and butternut squash on the side.