Roasted chicken with cranberry, bacon and chestnut quinoa and vegetables

(serves 4)


Ingredients :

  • 1 medium chicken
  • knob of butter
  • 2 tbsp olive oil
  • 4 or 5 bay leaves
  • 2 garlic cloves
  • 200g smoked bacon chopped
  • 100g cooked chestnuts, quartered
  • 2 tbsp cranberry sauce
  • 300g cooked quinoa
  • 2 onions
  • salt and pepper to taste

Method :

  • Preheat an oven to 180˚C.
  • Butter the chicken skin, place the bay leaves into the chicken cavity, season with salt and pepper and place in the preheated oven to roast.
  • Peel and quarter one of the onions and add it to the tray to roast with the chicken.
  • Roast the chicken as per instructions on a packet according to size.
  • Meanwhile cook pearl Quinola as per instructions on the packet.
  • In the deep, wide frying pan place olive oil on a medium heat.
  • Dice the remaining onion and fry for about 10 minutes until soft and light brown.
  • Add the chopped bacon and garlic and continue frying for another few minutes.
  • Finally add the chestnuts, cooked quinoa and cranberry sauce.
  • Stir well and season with salt and pepper.

Serve the chicken on the bed of quinoa and the juices from the chicken will flavour quinoa even more.

For a veggie/vegan option, replace the chicken with roasted zucchini, and add in little pieces of chopped tempeh. As per usual, you can swap the butter for coconut oil.