Roasted Capon with Quinoa-Olive Stuffing

Name: Roasted Capon with Quinoa-Olive Stuffing
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped dried apricots; 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds; 3 Tbsps chopped fresh parsley; 118 milliliters coarsely chopped pitted green olives; 1 teaspoon ground coriander; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons ground cumin; 1 Grated zest and juice of orange; 8 servings Kosher salt; 355 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 large onion, chopped; 8 servings Freshly ground pepper; 118 milliliters coarsely chopped toasted pistachios; 237 milliliters quinoa, rinsed well; 4 kilograms capon or large roasting chicken, rinsed and patted dry; 1 bunch scallions, chopped; 1 teaspoons sweet paprika

Roasted Capon with Quinoa-Olive Stuffing

Roasted Capon with Quinoa-Olive Stuffing might be just the main course you are searching for. One portion of this dish contains about 63g of protein, 65g of fat, and a total of 951 calories. This recipe serves 8. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of pistachios, pepper, ground coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dried apricots you could follow this main course with the Apricot Yoghurt Ice as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 3 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Heat the olive oil in a wide saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes.

Ingredients you will need

Fennel

Onion

Salt

Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes.

Ingredients you will need

Coriander

Quinoa

Broth

Cumin

Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.

Ingredients you will need

Dried Apricots

Orange Zest

Pistachio Nuts

Green Onions

Parsley

Fennel

Olives

Pepper

Juice

Salt

Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together.

Ingredients you will need

Stuffing

Quinoa

Salt

Place any extra stuffing in a small oiled baking dish, cover with foil and set aside.

Ingredients you will need

Stuffing

Equipment you will use

Baking Pan

Aluminum Foil

Brush the capon with 2 tablespoons olive oil.

Ingredients you will need

Olive Oil

Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.

Ingredients you will need

Coriander

Paprika

Cumin

Salt

Dry Seasoning Rub

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Bowl

Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes.

Equipment you will use

Kitchen Thermometer