Chicken Roasts with Spiced Quinoa Stuffing

, from Issue #77. March, 2018
Photography by Josh Griggs.
    Chicken Roasts with Spiced Quinoa Stuffing

    A tasty stuffing keeps the chicken moist and anything wrapped in bacon is even more delicious. Serve hot or at room temperature.

    Serves: 6

    INGREDIENTS

    4 boneless chicken breasts, skin on
    12 slices streaky bacon
    olive oil
    sea salt and ground pepper
    Stuffing
    1 cup cooked quinoa, (⅓ cup raw)
    2 cloves garlic, crushed
    1 teaspoon ground cumin
    ½ teaspoon each ground cinnamon and smoked paprika
    6 dried apricots, thinly sliced
    4 dates, roughly chopped
    zest 1 orange (reserve juice)
    small handful basil or parsley, chopped
    1 egg, lightly beaten

    METHOD

    Preheat the oven to 180°C fan bake.

    Stuffing: Combine all the ingredients, except the egg, in a large bowl and season with salt and pepper. Stir in the egg.

    Chicken: Place skin-side down, then cut each breast open so it lies flat like a book, but don’t cut all the way through, leaving it attached on one side. Season with salt and pepper.

    Lay 5 slices of bacon side by side on the bench. Place one breast, skin-side down, on top. Top with half of the stuffing, then sandwich with a second breast, skin-side up, lying the thicker end over the thin end of the bottom piece. Pull the bacon up and over to cover.

    Place on the baking tray, seam-side down. Place a piece of bacon over the top and tuck ends under, securing a sprig of herb, if desired. Repeat with the remaining bacon, chicken and stuffing.

    Pour the reserved orange juice over the top, drizzle with oil and season. Roast for 35–40 minutes until fully cooked through. Rest for 15 minutes before carving. Serves 6.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #122
    Check out our
    latest issue:

    Issue #122

    Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!