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
salt and pepper to taste
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.