Quinoa, Herb & Fruit Stuffed Roast Chicken

Ingredients

• 1 cup quinoa, well washed
• 3 tablespoons currants
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 tablespoons dried cranberries
• 1 handful mint leaves and parsley leaves, finely chopped
• 1 teaspoon finely chopped preserved lemon
• 1.5 kg Turk's free range chicken

Directions

1. Preheat the oven to 180°C.
2. Cook the quinoa according to the instructions on the packet. Leave to cool.
3. Place the currants in a heatproof bowl and pour over 2 tablespoons boiling water. Leave for 20 minutes to soften. Drain and cool.
4. Place the oil in a small saucepan over low heat. Add the onion and cook until soft, about 5 minutes. Leave to cool.
5. Mix all ingredients together and stuff into chicken cavity. Tie chicken legs with kitchen string to secure. Place stuffed chicken in a roasting dish. Rub with a little oil and season with salt and freshly ground black pepper.
6. Place in the oven and roast for 50-55 minutes per kg plus 10-20 minutes extra or until the chicken juices run clear when a skewer is inserted into the thickest part of the meat.
7. Remove from the oven, cover loosely with foil or baking paper and leave to rest in a warm place for 10-15 minutes before carving.