October 05, 2010

Honey Roast Chicken with Quinoa Stuffing (Or Salad)

To be honest this roast chicken is not about the chicken. In fact, I think the filling makes a wonderful salad, which is why I ended up tagging this dish both under "poultry" and "vegetarian", and I will most definitely be making the filling on its on for many times more. I got the idea for this recipe from the latest Fresh magazine, but instead of using couscous (which I don't find particularly mind blowing), I used black quinoa which I've been experimenting a fair bit lately.

Honey Roast Chicken with Quinoa Stuffing
(Or Vegetarian)
Quinoa Salad with Dates, Apricots and Pomegranate Molasses
(Recipe adapted from Fresh Magazine)

1,3 kg whole free-range chicken, skin removed and rinsed

3/4 cup black quinoa, rinsed
1/3 cup dates, chopped
1/3 cup dried apricots, chopped
1/3 cup slivered almonds (toasted)
1 tbs olive oil
zest of one lemon
juice of 1/2 lemon
2tbs flat-leaf parsley, finely chopped
1 tbs fresh mint, finely chopped
1 tbs pomegranate molasses
pinch of ground cinnamon
tiny pinch of sea salt

1 tbs honey, for brushing

Preheat the oven to 190C.

To cook the quinoa, bring 1,5 cups of water to boil in a medium saucepan. Add the rinsed quinoa and let simmer for 10 minutes or until tender. (Add water if needed while simmering).
Mix all the stuffing ingredients together in a bowl.

Pat dry the chicken with paper towel. Fill the cavity of the chicken with the stuffing and tie the legs together with kitchen twine. Brush the chicken with honey on both sides and place in an oven bag. Place the chicken on a roasting tin and cook for 45 minutes or until cooked through. Leave to rest for 20 minutes, then carve and serve with the stuffing.