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.
Prep: 35 mins
Cook: 1 hr
Yields: 4 servings
1Preheat the oven to 190C.
2To cook the quinoa, bring 1,5 cups of water to boil in a medium saucepan.
3Add the rinsed quinoa and let simmer for 10 minutes or until tender. (Add water if needed while simmering).
4Mix all the stuffing ingredients together in a bowl.
5Pat dry the chicken with paper towel. Fill the cavity of the chicken with the stuffing and tie the legs together with kitchen twine.
6Brush the chicken with honey on both sides and place in an oven bag.
7Place the chicken on a roasting tin and cook for 45 minutes or until cooked through.
8Leave to rest for 20 minutes, then carve and serve with the stuffing.
Credit to http://www.scandifoodie.blogspot.com.au/
1,3 kg whole free-range organic chicken, skin removed and rinsed