SLOW COOKED LILYDALE CHICKEN

SLOW COOKED LILYDALE CHICKEN

Have you got your Easter Sunday dinner sorted? Try this Slow Cooked Pistachio Rubbed Chicken, serve with quinoa stuffing & honey carrots – delicious!

PREPARATION TIME
25 minutes
COOKING TIME
1 hour 45 minutes

INGREDIENTS

for 4 servings
1.8kg Lilydale Raised Slow whole chicken
½ cup tri-colour quinoa
2 tbsp olive oil
1 red onion, chopped
1 tsp Morrocan spice mix
1/3 cup chopped mint
1/3 cup chopped parsley
¼ cup pistachios, chopped
2 tsp finely chopped preserved lemon
1 small red onion for honey carrots
Juice of 1 lime
50g butter
3 bunches Dutch carrots, ends trimmed, peeled
2 tsp honey
1 cup coriander leaves
¼ cup chopped pistachios
PREPARATION TIME
25 minutes
COOKING TIME
1 hour 45 minutes

PREPARATION

1
Preheat oven to 160° (Fan Forced) or 180°C (Conventional).
2
Place quinoa in a small saucepan with 1 cup of water. Cook, covered, on medium heat for 10 mins or until quinoa is tender and water has been absorbed. Rinse under cold water, then transfer to a bowl.
3
Heat oil in a small frying pan on medium heat. Cook onion, stirring for 3-4 mins until softened. Add spice mix and stir to combine. Add to quinoa with mint, parsley, pistachios and preserved lemon. Stir to combine.
4
In a mixing bowl, add peeled carrots, cut red onion, lime juice, honey, butter, coriander leaves and chopped pistachios. Serve hot chicken with quinoa stuffing & honey carrots
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