Roast Chicken With Quinoa Stuffing Food

ROAST CHICKEN WITH QUINOA STUFFING

Steps:

• In a skillet, at medium high heat, melt the butter and then add the onion, carrot, celery, garlic and spices. Cook for 5-7 minutes or until the carrots become tender.
• Add the water and quinoa. Bring to a boil, stir and lower heat to a medium/low. Cover the skillet and cook until the quinoa absorbs all the water.
• Stir the stuffing, remove from the heat and let it cool.
• Stuff the chicken with cavity with the quinoa stuffing. Rub the skin of the bird with the butter and season with a little extra salt and pepper.
• Place the chicken in a roasting pan and cook in a 350F oven, uncovered, for 2 1/4 hours or until it reads 165F.
• After the allotted cooking time, remove the bird from the oven and let it rest for 10 minutes before serving.

ROASTED CAPON WITH QUINOA-OLIVE STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
• Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
• Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.