yields eight servings
1 slice bacon, diced
8 boneless, skinless chicken thighs
1 cup dry amaranth grain (can also use quinoa)
2 cups chicken stock (or water)
1 cup water
1 tablespoon cider vinegar
1 cup pitted and smashed plums (with skin)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh fennel seed, grinded
1 tablespoon ground cloves
2 star anise (optional)
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat oven to 350.
In a large pan on the stovetop, saute one fat slice of bacon over medium heat, allowing it to "sweat" out its flavor and fat. When a thin layer of oil is present, add the chicken thighs-- let cook on one side for 10 minutes and flip.
Add onions, garlic, and plums and mix with chicken. Saute together and let cook for 10 minutes or until onions are glossy.
Add stock, water, vinegar, salt, pepper, fennel seed, star anise (which you don't want to eat, you just add it for flavor), cloves, and amaranth. Cover pan and turn up heat to high. When rapidly boiling, remove pan from stovetop and transfer to the oven. Let cook for 60 minutes, until amaranth is soft.
courtesy of: Spark Recipes, SparkPeople Inc.