Moroccan Spiced Chicken Roast with Quinoa and Date stuffing served with Pumpkin and Kale salad

(3)
Time 65 min
Difficulty Easy
Serves 4-6

Ingredients:

Tegel Moroccan style with Quinoa Stuffing Boneless Roast 750g

2 x Tegel Moroccan Boneless Chicken Roast with quinoa & date stuffing

750 gms pumpkin, peeled and cut into bite-sized pieces

1 red onion, diced

1 red capsicum, diced  

1 bunch kale leaves, stem removed & roughly torn   

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon orange zest

1 red chilli, finely diced  

¼ cup toasted salted flaked almonds

½ cup Greek style yogurt

2 tablespoons orange juice

1 tablespoon dukkha 

Method:

Pre-heat oven to 180 degs and remove seal from chicken, roast for 40-50 minutes or until golden and the juices run clear, then rest chicken for 5 minutes before slicing.

For pumpkin salad combine the diced pumpkin with the onion and capsicum and toss with the oil, honey, orange zest and chilli, season well and arrange in a single layer on a lined roasting tray, cook for 25-30 minutes or until caramelised and tender. Toss the kale with a little oil and sea salt and add to the roasting vegies for the last 5 minutes.

Combine the yogurt, orange juice and a little dukkha.

Slice the chicken and serve with the pumpkin salad, finish with a scatter of toasted almonds and serve with a dollop of the orange scented yogurt and sprinkle with dukkha.  

Tips for Moroccan Spiced Chicken Roast with Quinoa and Date stuffing served with Pumpkin and Kale salad:

Rate this recipe

You might also like

Related Products: