Spoil the family with perfectly roast chicken with flavoursome stuffing.
Ingredients
- 1/2 cup white quinoa, rinsed
- 2 tablespoons olive oil
- 1 brown onion, halved, thinly sliced
- 2 middle bacon rashers, trimmed, chopped
- 2 tablespoons chopped fresh sage leaves
- 1.5kg whole chicken
- Steamed cauliflower, to serve
- Steamed baby (Dutch) carrots
- Steamed peas, to serve
Equipment
- You'll need unwaxed kitchen string for this recipe.
Method
- Step 1Preheat oven to 190C/170C fan-forced. Place quinoa and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes until water is absorbed. Rinse. Drain well. Transfer to a large bowl.
- Step 2Heat half the oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is crisp. Add bacon mixture and sage to quinoa. Season with salt and pepper. Stir to combine.
- Step 3Rinse chicken cavity under cold running water. Pat dry with paper towel inside and out. Spoon quinoa mixture into cavity. Tie legs with kitchen string. Place in a greased roasting pan. Brush with remaining oil. Season with sea salt and pepper. Roast for 1 hour 20 minutes or until juices run clear when a skewer is inserted into thigh. Cover loosely with foil. Rest for 10 minutes.
- Step 4Serve chicken with steamed vegetables.
- Low carb
- Lower gi
Nutrition
2681 kj
Energy
35.4g
Fat Total
9.4g
Saturated Fat
8.1g
Fibre
51.7g
Protein
204mg
Cholesterol
570mg
Sodium
25g
Carbs (total)
All nutrition values are per serve
- Author: Amira Georgy
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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