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Quinoa-stuffed Roast Chicken

Published 24 September, 2006

If you've been reading Gluten Free Food Freak for long, you'll know I'm a fan of food that's a bit, well, left-field. And this qualifies I reckon. Basically, you stuff a chicken with loads of quinoa, dried fruit and nuts and then roast it.

This is the first time we've had it, and it is absolutely superb. The stuffing is lemony and sweet, and it keeps the chicken beautifully moist as it roasts. And even better, it's dead simple and quick to make. It's going to be a regular visitor to our table I reckon. So onto the recipe...

Gluten free quinoa stuffed roast chicken

A couple of handfuls of dried berries/fruit - we used cranberries, blueberries, apricots & cherries (these are nice because they're a little sour)
A couple of handfuls of nuts - we used almonds, walnuts, pine nuts and pistachios - crush them with a rolling pin
150-200g quinoa - use the upper limit if you've got a really large chicken.
Zest and juice of one lemon

Boil the quinoa for 10 minutes then drain and pour a little cold water over it - not to cool it, just to stop it cooking. The heat left in it will help it in the cooking.

Mix it all up in a bowl with a couple of tablespoons of olive oil then pour/stuff/press it into the cavity of the bird. Really push it in, then wedge half the squeezed lemon in the neck hole to keep it all in.

Roast your chicken for about an hour and a half at 180 degrees C. Check it's cooked in the usual way - remember it will take a little longer than a non-stuffed bird to cook.

Scoop out the stuffing and serve with something green and tasty. Mmmmm... :-D

We roast a lot of chickens, and this has to be one of the best gluten free roast chicken recipes we've tried. Give it a go.

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