Chicken Roasts with Spiced Quinoa Stuffing
Photography Josh Griggs.
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.