Lemon and Quinoa-Stuffed Roast Chicken

Name: Lemon and Quinoa-Stuffed Roast Chicken
Yield: Serves 4
Ingredients: 600 g/1 lb 6 oz mixed root vegetables (beetroot (beet), swede (rutabaga), sweet potato, parsnip, celeriac), peeled and cut into 4 cm/1½ in batons; 2 cloves garlic, crushed; 475 ml/16 fl oz/2 cups water; 2 lemons, juice of both, grated rind of 1; 15 ml/1 tbsp fresh parsley, chopped; 15 ml/1 tbsp olive oil; salt and ground black pepper; 25 g/1 oz/⅙ cup butter; 1 medium onion, finely chopped; 1 x 1.3 kg/3 lb whole chicken; 15 ml/1 tbsp vegetable oil; 4 rashers (strips) streaky (fatty) bacon; 25 g/1 oz/¼ cup quinoa flour; 125 g/4¼ oz/¾ cup pearl quinoa; 30 ml/2 tbsp olive oil; 25 g/1 oz fresh sage, finely chopped; 25 g/1 oz capers, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Quinoa is an excellent gluten-free stuffing ingredient in place of breadcrumbs. If used in place of sausagemeat it also lowers the fat content. This recipe uses the traditional flavourings of lemon, sage and onion to bring out the delicious taste of roast chicken, while the quinoa-coated vegetables are the perfect accompaniment.

Ingredients

1 x 1.3 kg/3 lb whole chicken
15 ml/1

Main course
Gluten-free

Method

Heat the oven to 200°C/400°F/Gas 6. Prepare the stuffing. Heat the oil in a pan and add the garlic, onion, quinoa and water. Bring to the boil, and simmer for 12-14 minutes, until the quinoa is soft to bite. Drain off any excess water. Mix in the remaining stuffing ingredients and plenty of salt and pepper.
Loosely stuff the neck cavity of the chicken two-third