Oats are a concentrated source of nutrients and fibre. They have grown wild for centuries and as a consequence are well tolerated by most people. A stuffing made with oats MAY be tolerated by some who can't tolerate breadcrumbs stuffing, however, they are NOT suitable for people who suffer from coeliac disease.
Preheat the oven to 210 degrees Celsius.
Wipe the chicken clean with a damp piece of kitchen paper
Brush the outside with a little olive oil and season with black pepper.
Mix the oats with the preserved lemon, onion, parsley, oil and seasoning.
Spoon the stuffing into the birds cavity and tuck in any loose skin around the entrance.
Place the chicken on a baking tray with 1 tbsp olive oil and 2 tbsp water on the bottom.
Arrange the eschallots around the bottom on the baking tray. Place in the oven to cook for 20 minutes. Reduce the heat to 190C, cover in foil and cook for a further 60 minutes.
Serve with dry baked sweet potato, sweet corn and peas.
Note: Even though non-organic birds are not fed growth hormones, when necessary they are treated with antibiotics. Despite these fear factors the bottom line is that an organic bird tastes better.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 80 mins |
| Ready in: | 1 hr 35 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1699 kj |
| Calories | 406 kcal |
| Fat | 19 g |
| Saturated Fat | 4.8 g |
| Total Carbohydrate | 12.8 g |
| Total Protein | 45.8 g |
| Fibre | 2.4 g |
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