Flannerys
roast-chicken

Roast Chicken with Balsamic Glaze & Fig Pistachio Quinoa Stuffing

With the weather starting to cool down it is time to warm up with our delicious Balsamic Glaze Roast Chicken with Fig Pistachio Quinoa stuffing.

Ingredients

  • Whole organic chicken – roughly 1.5kg
  • 1/4 cup Flannerys Own Extra Virgin Olive Oil
  • 1 cup balsamic vinegar
  • 5 spring fresh rosemary
  • 1 cup Flannerys Own Quinoa Grain
  • 1/4 tsp saffron threads
  • 250ml chicken stock
  • 1/4 cup Flannerys Own Organic Figs, roughly chopped
  • 1/4 cup Flannerys Own Organic Pistachios, roughly chopped
  • Juice of 1/2 lemon
  • Salt & pepper to season

Method

  • Preheat oven to 200 degrees.
  • In a small saucepan over very low heat add the balsamic vinegar and half the rosemary – bring to a very light simmer.
  • Reduce the liquid by half, constantly stirring as it simmers.
  • Stir in the olive oil and simmer for a further 5 minutes.
  • Meanwhile, cook the quinoa by adding it to a small saucepan with the chicken stock. Bring the liquid to the boil, the reduce the heat, cover and simmer until tender stirring occasionally.
  • Add the lemon juice, chopped figs and pistachios to the cooked quinoa, stir until combined and season with salt and pepper.
  • Place the chicken on a roasting rack and stuff with the quinoa stuffing. Baste with some of the balsamic glaze, season and roast for 20 minutes.
  • Remove the chicken from the oven and using tongs rotate it to the opposite side, baste with the glaze and roast for a further 20 minutes.
  • Flip the chicken one last time so the breasts face upward. Baste and roast for 30 – 40 minutes or until cooked through.
  • Remove the chicken from the oven and cover with foil – allow to rest for 10 minutes before carving.
  • Serve with seasonal vegetables.

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