Stashcook: Meal Planner & Recipe Keeper

Spicy Peach and Quinoa Roast Chicken Recipe

Name: Spicy Peach and Quinoa Roast Chicken
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 150 g Dried Peaches; 1 bunch Cilantro; 2 Yellow Onions; 2 Tbsp Sambal Oelek; 2 Lemons; 1 x 200 g Pouch of Quinoa; 1 Medium-sized Chicken (about 1.5 kg); 1 bunch Mint; 200 g Greek Yogurt; 60 g Dried Cranberries; 50 g Sliced Almonds; 2 Tbsp Olive Oil; Salt and Pepper to taste

Stashcook

This is a yummy chicken dish with a twist. We stuff a chicken with quinoa, peaches, and a spicy sauce. Then we cook it until it's super juicy. We make a cool dip with yogurt and nuts to eat with it. It's a fun dinner!

Ingredients

150 g Dried Peaches

1 bunch Cilantro

2 Yellow Onions

2 Tbsp Sambal Oelek

2 Lemons

1 x 200 g Pouch of Quinoa

1 Medium-sized Chicken (about 1.5 kg)

1 bunch Mint

200 g Greek Yogurt

60 g Dried Cranberries

50 g Sliced Almonds

2 Tbsp Olive Oil

Salt and Pepper to taste

Method

Preheat the oven to 180°C/356°F.

Roughly chop the dried peaches and cilantro. Finely dice 1 yellow onion.

In a bowl, mix the chopped peaches, cilantro, sambal oelek, the zest and juice of 1 lemon, the pouch of quinoa, and 1 tablespoon of olive oil. Season with salt and pepper.

Heat 1 tablespoon of olive oil in a frying pan and sauté the diced onion until soft. Remove from the heat and add to the quinoa mixture.

Slice the remaining onion into wedges and place on a large baking tray. Season with salt and pepper and toss to coat.

Place the chicken in the middle of the onion wedges. Stuff the chicken cavity with the quinoa mixture, filling it as much as possible.

Tie the chicken legs together with cooking string to keep the stuffing and juices inside. Season the chicken with olive oil, salt, pepper, and lemon juice from the remaining lemon.

Cover the chicken with foil and roast for 1 hour and 20 minutes. Then, remove the foil, season again with oil, salt, and pepper, and increase the oven temperature to 200°C/390°F. Roast for another 20 minutes.

While the chicken is roasting, prepare the dip. Chop the mint and mix with the Greek yogurt, dried cranberries, juice of 1 lemon, salt, and pepper. Set aside for serving.

Toast the sliced almonds in a dry pan until golden brown.

Once the chicken is cooked, remove it from the oven, cut the string, and carve the chicken, serving with the roasted onions and quinoa stuffing.

Drizzle the yogurt dip over each portion and sprinkle with toasted almonds, extra cranberries, cilantro, and season with salt and pepper.

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