Roast Chicken With Chia Stuffing

Prep Time 15 mins
Total Time 1.5 hrs
Serves 6 people
Ingredients
½ cup quinoa
1 tbsp olive oil
1 white onion, finely diced
2 cloves garlic, crushed
¼ cup chopped walnuts
2 tbsp chopped sage
4 chopped prunes
1 cup water
3 tbsp Chia seeds
Salt and pepper
2 kg free range chicken
Method

Preheat the oven to 220C. Thoroughly rinse quinoa and drain off any excess water. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Add walnuts, sage and prunes and stir to combine. Add quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer.

Cover the pan and cook for 15 minutes. When the quinoa is cooked, stir through Chia seeds, season with salt and pepper and fill the chicken with the Chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes.

Reduce the heat to 180C and cook for a further 70 minutes basting the chicken a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with mixed steamed veggies. Scatter Chia seeds on roast chicken and vegetables.

view nutritional information
 
Energy (kJ)
Calories
Total Fat
Saturated
Polyunsaturated
Monounsaturated
Trans
Cholesterol
Vitamin A
Vitamin C
Sodium
Potassium
Total Carbs
Dietary Fibre
Sugars
Protein
Calcium
Iron
Per Serve
2123
507
17
4
4
2
0 g
0 mg
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450
209
20
5
2
69
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