Roast Chicken with Apricot quinoa stuffing

Cool evenings call for hearty meals. This classic family meal has been given a distinctive Tassievore twist with the addition of quinoa stuffing, now it’s even better than the one mum used to make!


1 free range Tasmanian Chicken
150g quinoa
5 apricots chopped
1 onion or leek chopped
2 -3 Garlic cloves chopped
A handful of herbs chopped
(e.g. lovage, parsley, thyme)
Juice and zest of 1 lemon
1 egg
Salt and Pepper


Firstly, make sure you are happy with the way the chicken has been cared for in life. Ask to visit the farm and ensure their practices meet your high standards. 

To make the stuffing, rinse and cook quinoa as per usual cooking method. Mix through apricots, onion, garlic, herbs and egg. Season with salt and pepper to taste.

Stuff chicken with mixture and rub the outside of the chicken with the squeezed lemon halves. Bake in moderate oven until cooked through about 1 ½ hours (skewer the chicken and if juices run clear, it is cooked).

Serve with your favorite roasted potato, and whatever vegetables are in season or salad.

View a pdf printable version.