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PAPRIKA SPICED CHICKEN WITH CRANBERRY QUINOA PISTACHIO STUFFING

Because turkey is great but frankly a little overwhelming at times so we put together a simple Paprika Spiced Chicken with a Cranberry Pistachio Quinoa stuffing and its D-lish. 👨‍🍳If you’d like the recipe holler and I can pop it on the blog ready for you to shop and prep tomorrow. 👌In other news- @brownpaperkitchen is officially closed for 2017 🎉🎉🎉🎉🎉we’ve had the most epic year in our lil Bondi kitchen and can’t wait deliver even more nourishing morsels to you next year. Holy moly this has been a big one but we couldn’t be more excited for what’s to come in 2018!

PAPRIKA SPICED CHICKEN WITH CRANBERRY QUINOA AND PISTACHIO STUFFING

Serves 4-6

GF : DF : SF

1.6kg large free range organic chicken

2 tbsp sweet paprika

1 small brown onion, finely chopped

1 tablespoon extra virgin olive oil

1/2 cup pistachios, roughly chopped

1 cup dried, apple juice sweetened, cranberries

1/4 cup sage leaves, picked and shredded

1 teaspoon lemon zest

3/4 cup cooked buckwheat

3/4 cup cooked quinoa

1 tablespoon honey

Sea salt and black pepper

Preheat oven to 180C. Rinse and pat dry chicken. In a large bowl, mix together brown onion, extra virgin olive oil, pistachios, cranberries, sage, lemon zest, buckwheat and quinoa with a good pinch sea salt and black pepper. Spoon ingredients into the chicken cavity and tie the end with cooking twine. Rub the chicken in sweet paprika, some sea salt and then drizzle the top with honey. Place on roasting tray and place in oven to cook for approximately 1 hour and 20 minutes or until liquid runs clear when you pierce the chicken with a skewer. Rest for 10 minutes then slice and serve.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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