Pistachio Rubbed Chicken with Quinoa Stuffing

Name: Pistachio Rubbed Chicken with Quinoa Stuffing
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 1.8kg Lilydale Free Range whole chicken; Â½ 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; Â¼ cup pistachios, chopped; 2 tsp finely chopped preserved lemon; 2 tbsp pistachio dukkah; 1 tbsp olive oil; Â¼ cup chopped pistachios; 1 cup coriander leaves; 2 tsp honey; 3 bunches Dutch carrots, ends trimmed, peeled; 50g butter; Juice of 1 lime; 1 small red onion

25 mins Prep

45 mins Cook

4 Serves

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1.8kg Lilydale Free Range 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

2 tbsp pistachio dukkah
1 tbsp olive oil

Honey & Pistachio Carrots

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

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Preheat oven to 160° (Fan Forced) or 180°C (Conventional).
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.
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.
Remove chicken from packaging and pat dry inside and out with kitchen paper. Fill cavity with quinoa mixture. Secure legs with twine. Place chicken in a baking dish.
For the Pistachio Rub, drizzle oil over chicken and season well. Bake for 1 hr. Baste with pan juices then sprinkle over Pistachio Dukkah. Bake for another 45 mins or until internal temperature reaches 75°C and juices run clear.
Make Honey & Pistachio Carrots. Combine red onion and lime juice in a small bowl. Set aside for 10 minutes to pickle slightly. Heat butter in a large frying pan. Add carrots and cook, tossing regularly for 5-10 mins or until just tender. Add honey and toss to coat. Transfer to a serving platter. Top with pickled onion, coriander and pistachios.