Pistachio Rubbed Chicken With Quinoa Stuffing

Serves  4
Preparation   25 mins
Cooking   1 hr 45 mins
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Ingredients

  • 1.8kg Lilydale Raised Slow whole chicken
  • ½ cup tri-colour quinoa
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 1 tsp Morrocan spice mix
  • 1/3 cup chopped mint
  • 1/3 cup chopped parsley
  • ¼ cup pistachios, chopped
  • 2 tsp finely chopped preserved lemon

Pistachio Rub

  • 1 tbsp olive oil
  • 2 tbsp pistachio dukkah

Honey & Pistachio Carrots

  • 1 small red onion
  • Juice of 1 lime
  • 50g butter
  • 3 bunches Dutch carrots, ends trimmed, peeled
  • 2 tsp honey
  • 1 cup coriander leaves
  • ¼ cup chopped pistachios

Method

  1. Preheat oven to 160° (Fan Forced) or 180°C (Conventional).
  2. Place quinoa in a small saucepan with 1 cup of water. Cook, covered, on medium heat for 10 mins or until quinoa is tender and water has been absorbed. Rinse under cold water, then transfer to a bowl.
  3. Heat oil in a small frying pan on medium heat. Cook onion, stirring for 3-4 mins until softened. Add spice mix and stir to combine. Add to quinoa with mint, parsley, pistachios and preserved lemon. Stir to combine.