Roast Chicken, Gluten-Free Stuffing And Redcurrant Gravy

By Pippa Kendrick
Featured on Sainsbury's Magazine
I use half of the stuffing to fill the bird and serve the other half separately with all the usual Christmas accompaniments
More from this source
Sainsbury's Magazine
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1 x 2.5kg whole chicken

1 tsp cumin seeds

1 tsp fennel seeds

½ tsp caraway seeds

3 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

175 g quinoa

500 ml vegetable stock

50 g dried cranberries

juice of 1 lemon

1 x 28g pack parsley, finely chopped

1 x 20g pack sage, finely chopped

300 ml hot chicken or vegetable stock

1 tbsp redcurrant jelly

1½ tbsp cornflour

You might also like

Roast Chicken With Caramelized Shallots
David Lebovitz
Pomegranate Roasted Chicken
Whole Living
Spanish-Style Roast Chicken Recipe
Food Republic
Oven Roasted Bbq Chicken Thighs
The Pioneer Woman
Coconut And Coriander Half Roast Chickens
The British Larder
Spicy Roasted Chicken Thighs With Miso And Ginger
The Kitchn
Mustard-Roasted Chicken With Warm Frisée Salad...
Honey Glazed Lemon Roast Chicken
Simply Recipes
Pan-Roasted Chicken Thighs
Handle the Heat
Buttermilk Roast Chicken
smitten kitchen