Honey Glazed Chicken with Quinoa Stuffing

Hiii. So two days ago, I got to find out what hap­pens when your post is shared by some­one with 8 mil­lion Pin­ter­est fol­low­ers. OMGs. Greg is hid­ing from me again, because come and loooook at my stat bars!!! (I did that every hour). I wanted to say you are all awe­some. Thank you :)

The Honey Glazed Chicken with Quinoa Stuff­ing is my recipe for a dutch oven roasted chicken — it’s a sta­ple in our house, the only thing that changes is what we use for stuff­ing and the rub. If you never tried roast­ing in a dutch oven, give it a go — the meat is suc­cu­lent, never dry, and my method gets the skin nice and crispy. No turn­ing of the bird in between, no foil, no mess­ing about.

Honey Glazed Chicken with Quinoa Stuffing

I love when things work out, it’s not always the case, but life boils down to lit­tle things. Per­fect honey falling on a chicken = hap­pi­ness. Which is huu­uge, because I’m usu­ally perched on a chair with my cam­era, about to fall down, or con­tort­ing in our 3x4 foyer for best light — which should come with it’s own con­fined space train­ing. I some­times wish I had a stu­dio, props, proper light, etc… But you’re happy with what you have, and it’s more real that way.

Honey Glazed Chicken with Quinoa Stuffing

Soo… Quinoa stuff­ing for the chicken. I looked at many recipes, but all seemed to have the stuff­ing baked on the side, not actu­ally stuffed in the chicken. I wanted that rich infused stuff­ing fla­vor, which I know you can’t get oth­er­wise. I didn’t know how this was going to work out, but did it ever. I pre­cooked the quinoa, then sautéed the onions and cel­ery until lightly browned and fragrant.

Honey Glazed Chicken with Quinoa Stuffing

I mixed it all together with some dried cran­ber­ries and apri­cots, cumin, corian­der and pars­ley. I know you might sub­sti­tute some ingre­di­ents to suit what you have, but don’t skip the nuts, and def­i­nitely toast them — they’re deli­cious in the stuffing. Then we stuff the chicken — feel free to stuff it tightly, unlike bread­crumbs, it won’t cake and taste dense. Be gen­er­ous and press the stuff­ing out­side the cav­ity as well, there’s no such thing as too much stuffing.

Honey Glazed Chicken with Quinoa Stuffing

Then we rub the skin with ground cumin, corian­der, salt and pep­per. Fin­ish by pour­ing honey over the chicken, 1/​4 cup, or less, and don’t rub it in. Some of the rub might run off, but that’s okay. You can also use agave syrup — it tastes great, too. Serve with a side of roasted veg­eta­bles — car­rots and parsnips are a great match. Just pop them in the over 40 min­utes before the chicken is ready. I also include a honey bal­samic driz­zle recipe below, which you can use on the side.

Honey Glazed Chicken with Quinoa Stuffing
Recipe type: Main Course
Cui­sine: Cana­dian
Serves: 4
  • Stuff­ing
  • 1 cup quinoa, rinsed well
  • 1½ cups water
  • ½ cup coarsely chopped toasted pecans, or sub­sti­tute wal­nuts or pistachios
  • 1 tbs extra-​virgin olive oil
  • 1 medium onion, chopped
  • 2 cel­ery stalks, chopped
  • ½ cup coarsely chopped dried apricots
  • ½ cup dried cranberries
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ cup pars­ley, chopped
  • salt and freshly ground black pepper
  • Chicken
  • 1 medium roast­ing chicken
  • 2 tbs extra-​virgin olive oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • pinch of salt
  • ¼ cup honey, or agave syrup
  • Honey Bal­samic Sauce
  • ¼ cup honey, or agave syrup
  • ¼ cup reduced bal­samic vine­gar (I use a store­bought pre­made one)
  1. Pre­heat the oven to 375F.
  2. Stuff­ing
  3. Rinse the quinoa well (you can do it by pour­ing into a fine mesh colan­der and agi­tat­ing under run­ning water). Place in a small pot, bring to the boil, then cover and cook until all water is absorbed. Set aside.
  4. Heat a non-​stick skil­let over medium heat. Don’t add the oil yet. Add the chopped nuts and toast, stir­ring often, until well browned and fra­grant. Don’t burn. Set aside in a large bowl.
  5. Heat the oil in the same skil­let over medium heat. Add the onion and cel­ery and sauté until soft and lightly browned, stir­ring often. Remove from heat and trans­fer into the large bowl. Add the cooked quinoa, apri­cots, cran­ber­ries, corian­der, cumin and pars­ley. Mix to com­bine then sea­son with salt and pepper.
  6. Chicken
  7. Pre­heat the oven to 375F. Fill the cav­ity of the chicken with the quinoa stuff­ing. Pat any extra stuff­ing out­side of the cav­ity, press­ing in to form a mound. Brush the chicken with 2 table­spoons of olive oil. Mix the corian­der, cumin, black pep­per and salt in a small bowl. Rub the spice mix­ture into the chicken skin, then pour over with honey. Don’t rub in the honey :)
  8. Place the chicken in a medium dutch oven, cover, and bake for 1 hour. Remove the cover and con­tinue back­ing for another 30 minutes.
  9. Serve with plenty of roasted veg­eta­bles, and honey-​balsamic sauce driz­zled on the side.


  1. This looks deli­cious! And CONGRATULATIONS on the blog stats from Pin­ter­est! That is so awe­some! Your pho­tog­ra­phy is beau­ti­ful! I pinned that Won­ton Soup too — that photo was unbe­lie­ve­able!!! And the recipe — don’t even get me started…I can’t wait to make it!!! You made it so edi­ble and deli­cious look­ing! No won­der it’s get­ting so many hits.

    • CanuckCuisine says:

      haha, the Pin­ter­est flood was fun, not many peo­ple com­ment, though. Yep, the won­ton and chop­sticks :PP I can’t believe I did that.

  2. This looks amaz­ing! It’s like you’ve vajaz­zled a chicken’s cav­ity — all those jew­elled veg­eta­bles and quinoa ;-) Your pho­tographs really are beau­ti­ful and entic­ing. I’m on the verge of buy­ing a new cam­era — can I ask what you use? And with which lense?

    • CanuckCuisine says:

      Thank you :) (vajaz­zled, lol)
      I use a Canon 60D with a 50mm 1.8 fixed lens. Hon­estly, it’s 80% the lens, you can go with an entry level SLR like the Canon Rebel (my backup). I strug­gled with dif­fer­ent and more expen­sive lenses, then picked up this one for a hun­dred bucks and declared “omg, I got the lens with foodgawker in it!!!”

  3. This is a fan­tas­tic idea– chicken in a dutch oven and quinoa stuffing-​side dish, one pot meal. Pin­ning and try­ing.
    Wow, so who pinned your recipe? That’s amaz­ing. BTW, where are your social media but­tons on a blog? I was try­ing to get to your Pin­ter­est pro­file and don’t know where to go LOL.

    • CanuckCuisine says:

      It was a lady with a pic­ture of a pen­guin for an avatar, lol, I know this helps lots. I added the but­tons :P

  4. I just found your blog and I love it! Your photo’s are so beau­ti­ful. This chicken looks deli­cious. I’m excited because I recently got a dutch oven (finally!) and never thought to roast a chicken in it. I bet it comes out moist and fla­vor­ful. Quinoa stuff­ing sounds great too!

    Can’t wait to see what you cook next : )

    • CanuckCuisine says:

      What a nice com­ment, thank you! I’m happy you found my blog, yours looks great too, btw. I’ll be adding to to my read­ing list. Def­i­nitely try the chicken in the dutch oven, it makes a huu­uge dif­fer­ence. It’s also our standby if I’m not feel­ing well, my hubby even knows how to make it.

  5. Your pic­tures are stun­ning and this looks delicious!

  6. I made this yes­ter­day in my dutch oven. The taste was excel­lent how­ever the col­or­ing of the pota­toes and car­rots was not attrac­tive. They turned out very dark. If I decide to make this again, I think I’ll cut the amount of the stuff­ing in half and cook the veg­gies differently.

    • Hi Ed, how did you cook the pota­toes? My recipe doesn’t call for any, but I men­tioned you can make some veg­gies on the side. Glad you liked the flavor!

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