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.
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 3×4 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.
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.
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.
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.
- 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
- 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)
- Preheat the oven to 375F.
- 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.
- 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.
- Heat the oil in the same skillet over medium heat. Add the onion and celery and saute 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.
- 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 :)
- Place the chicken in a medium dutch oven, cover, and bake for 1 hour. Remove the cover and continue backing for another 30 minutes.
- Serve with plenty of roasted vegetables, and honey-balsamic sauce drizzled on the side.