Roasted Chicken with Quinoa Stuffing

Dear Readers,

Below is a simple and healthy recipe for roasted chicken with quinoa stuffing. Instead of using processed, white flour bread that is used for traditional stuffing mix try something completely different. Quinoa is going to be the substitute for traditional stuffing. It's high in protein, fiber, will not raise your blood sugar, and its healthy.

**The quinoa I am using came from the company Quinoa Corportation. Please go to their website to view all of their products**

Also, I am only going to bring out the flavor of the chicken by adding fresh herbs, alittle salt and pepper, and very little olive oil to help it brown. You do not need to add butter. Trust me you will like the flavor of the chicken without adding saturated fats.

Keep in mind the flavor of my chicken is really going to come from its own natural taste. I bought an organic chicken, range free, no antibiotics at Whole Foods. You will spend alittle more but you will get the natural flavor that we are supposed to be tasting.

Preparation for Quinoa Stuffing:

Ingredients:

1 cup quinoa
2 cups plus 1 Tbsp chicken broth plus
1/2 cup raisins (organic, no sugar added)
1 cup water
1 cup butternut squash (diced)
1 clove garlic (minced)
1/4 of a yellow onion (diced)
1 tsp extra virgin olive oil
salt and pepper to taste

Directions:

1- Pour the raisins and water in a bowl. Let the raisins plump up. It takes about 30 minutes.
2- In a pot pour the quinoa and chicken broth. Bring to a boil and then simmer for 15 minutes. When the quinoa is cooked pour it into a bowl and put it into the refrigerator to cool. Usually about 10 minutes.
3- In a saucepan pour the olive oil, onion, and garlic. Cook on medium for 3 minutes and then add the butternut squash. Add salt and pepper to taste. Cook for 5 minutes and then add the 1 tbsp of chicken broth. Cook for another 5 minutes and then turn the burner off.
4- Drain the raisins.
5- Pour the raisins and butternut squash mixture into the chilled quinoa. Mix and add salt and pepper to taste. Set aside.


Preparation for Chicken:

Ingredients:

4.5 lb organic, free range chicken
2 cloves garlic (minced)
1.5 tsp djion mustard
2 tsp fresh rosemary (chopped)
2 tsp fresh sage (chopped)
2 tsp fresh thyme (chopped)
2 tsp extra virigin olive oil
salt and pepper to taste

Directions:


1-Preheat the oven to 350 degrees.
2- Clean the chicken under cold water and pat dry. Open the cavity of the chicken and put in the quinoa stuffing. If you have left over stuffing save it for another time. Carefully place the stuffed chicken in a roasting pan breast side up.
3- In a bowl add the mustard, garlic, fresh herbs, and olive oil. Mix together to create a paste. You will spoon this paste all over the top of the chicken. Additionally, sprinkle the top of the chicken with salt and pepper.
4-Place in the oven and cook for 2 hours. (After the first hour if the chicken is browning on the top cover it with tin foil. The chicken must reach 180 degrees when it is fully cooked. Take the chicken out of the oven let it rest for 10 minutes before you serve the meat.

Since this is a stuffed chicken remember this guide:

Chicken Roasting times (stuffed)
2½ - 3 lbs - 1.5 to 2 hrs
3½ - 4 lbs - 1 3/4 to 2 1/4 hrs
4½ - 5 lbs - 2 to 2.5 hrs
5 - 6 lbs - 2 1/4 hrs to 2 3/4 hrs



The chicken comes out very tender and moist. Since the quinoa was stuffed inside the chicken you get the additional chicken flavor when you eat the grain. I serve the chicken and quinoa with vegetables.