Roast Chicken with Quinoa, Herbs and Dried Fig Stuffing
Pick n Pay - Mar 22nd, 14:51
Quinoa is a brilliant stuffing stand-in.
1 PnP No Name Whole Fresh Chicken with Giblets
1 glug of PnP Extra Lite Olive Oil
6 PnP Carrots, scrubbed & quartered
2 Red Onions, quartered
1 head of PnP Garlic, halved
2 Tbsp of Goldcrest Honey
2 sprigs of Herbs Thyme
125ml of Health Connection Wholefoods Quinoa
1 half PnP red onion, finely chopped
2 cloves PnP garlic, crushed
15ml of Lurpak Butter Salted
125 ml chopped fresh herbs, such as parsley, coriander and basil
125ml dried figs, chopped
1 dash of Cerebos Spice Salt and Pepper
Preheat oven to 200°C.
Boil water and simmer quinoa with a dash of salt until liquid is absorbed and quinoa is tender.
Sauté onion and garlic in butter.
Add cooked quinoa, herbs and figs. Season.
Rub chicken with oil and salt.
Stuff chicken with the quinoa mixture and tie the legs together with kitchen twine.
Toss carrots, onion, garlic, honey and thyme in a roasting tray.
Place chicken on top of veg and drizzle with 2 tsp (10ml) olive oil.
Roast for 1.5 hours, until chicken is golden and meat juice runs clear from a cut made in the thickest part of the thigh.
Serve hot with roasted vegetables.
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