Roast Chicken with Quinoa and Preserved Lemon Stuffing

TheFoodCoach's picture

Aug. 19, 2014

The stuffing in this roast chicken is light fluffy, absolutely delicious.
Quinoa is available from the health food aisle of most major supermarkets. It is a gluten free substitute for rice or breadcrumbs, grain foods more traditionally used to make stuffing, and is also higher in fibre and protein.


For stuffing
Olive oil 1/2 Tablespoon
Red onion 1 , chopped
Garlic 1 Clove (5 gm)
Quinoa 1/2 Cup (8 tbs)
Water 1 Cup (16 tbs)
Chopped parsley 1/3 Cup (5.33 tbs)
Chopped preserved lemon 1 Tablespoon
Lemon juice 1 Tablespoon
Cracked black pepper To Taste
Other ingredients
Chicken 1



1. Heat olive oil in a pan, saute onions and garlic in the oil for a couple of minutes.

2. Throw in quinoa and water and bring it to boil. Reduce the heat to simmer, cover and cook for 15 minutes.

3. Remove from heat and mix in chopped preserved lemon, parsley, lemon juice and cracked black pepper. Stir everything together to make the stuffing.

4. Put the stuffing in the chicken cavity.

5. Secure the chicken by holding skin from both sides and securing it with a toothpick. Place the chicken on a baking tray and brush it with olive oil.

6. Arrange some lemon slices over the chicken and season it with cracked black pepper.

7. Put the chicken at 200 C for 20 minutes in the oven and then reduce the temperature to 180 C, cook for another hour. Baste a couple of times in between.

8. Cover the chicken with an aluminium foil and let it rest for 10 to 15 minutes.


9. Carve and serve with roasted vegetables.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6