Make the Big Batch Roasted Chicken Thighs & Tomatoes. For this recipe, portion out 8 chopped chicken thighs and 14 chopped tomato halves.
In large saucepan over medium-high, cook onion and cumin in oil, stirring often, until onion softens, about 5 minutes. Add next 5 ingredients; cook picadillo over medium until thickened, about 30 minutes; season. In large bowl, mix quinoa and turmeric; season. Top quinoa with picadillo and parsley.
