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Roast chicken with quinoa, bacon and sage stuffing
Roast chicken with quinoa, bacon and sage stuffing
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Impress the family with succulent roast chicken and delicious stuffing.
Ingredients:
  • 125.00 ml white quinoa, rinsed
  • 1 brown onion, halved, thinly sliced
  • 2 middle bacon rashers, trimmed, chopped
  • 40.00 ml chopped fresh sage leaves
  • 1.5kg whole chicken
  • Steamed cauliflower, to serve
  • Steamed baby (Dutch) carrots
  • Steamed peas, to serve
Instructions:
  • Preheat the oven to 190C/170C fan-forced. In a saucepan over high heat, combine quinoa with 1 cup of cold water. Cover and bring to a boil. Lower the heat and simmer for 10 to 12 minutes until all the water is absorbed. Rinse and drain the quinoa well before transferring it to a large bowl.
  • In a frying pan over medium-high heat, heat half of the oil. Cook onion and bacon, stirring, for 5 minutes until bacon is crisp. Add the bacon mixture and sage to the quinoa, then season with salt and pepper. Mix everything together.
  • After washing the chicken cavity, dry it with paper towels. Fill it with quinoa mixture, tie the legs, then place it in a greased roasting pan. Brush with remaining oil and season with sea salt and pepper. Roast for 1 hour and 20 minutes until the thigh juices run clear. Rest covered in foil for 10 minutes before serving.
  • Plate the chicken alongside a colorful assortment of steamed vegetables.

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