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

Copy Link

Save

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

Clear selections

Copy to clipboard

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.