Moroccan Stuffed Chicken
Fancy a roast chicken? Try this delicious recipe for Moroccan Stuffed Chicken from Quinoa, Flakes, Flour & Seeds by Rena Patten (New Holland Publishers Australia).
Seasoned with cumin, coriander, chili and tumeric and stuffed with spiced quinoa, this chicken packs a flavourful punch. Eat it alongside a side of steamed greens and your favourite salad.
Quinoa Flakes & Seeds by Rena Patten (New Holland Publishers Australia) ,$35
1 x 1.5 kg (3 lb) whole chicken
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Pinch of chili flakes
Salt and pepper, to taste
60 g (2 oz) quinoa flakes
2 cloves garlic, grated
1 tablespoon grated fresh ginger
12 stuffed olives, thinly sliced
11⁄2 tablespoons finely chopped preserved lemons
1 egg, lightly beaten
Preheat the oven to 200°C (400°F) and line a baking dish with non-stick baking paper.
Rinse chicken, remove any excess fat and pat dry with paper towels.
Mix together the cumin, coriander, turmeric, cinnamon, olive oil, lemon juice and chili flakes. Season with salt and pepper, set aside.
In another bowl, combine quinoa flakes with garlic, ginger, olives, preserved lemons and salt and pepper.
Rub some of the spice mix over the chicken including inside the cavity.
Pour remaining spice mix into the flake mixture with the egg and mix well to make the stuffing.
Stuff the chicken with the mixture and secure the opening with a small metal skewer
Place into the prepared dish. Drizzle a little extra oil and lemon juice, sprinkle with sweet paprika and season with more salt and pepper.
Pour some water in the bottom of the dish and bake for about 1 –11⁄4 hours until the chicken is golden and cooked through.
Remove from oven, cover with foil and leave to rest for about 15 minutes.
Slice and serve with your favourite salad.