Andean-Style Stuffed Chicken

Step 1

In a small bowl or, preferably, a food processor, combine the garlic, onion, thyme, salt, black pepper, and olive oil

Let it marinate well

Step 2

Season the chicken with this mixture

Place it in a dish and pour the white wine over it

Let it rest for 30 minutes, covered by a cloth or aluminum foil

Step 3

In a frying pan, heat the butter and olive oil together

Add the onion and let it caramelize

Then add the carrot and salmon roe, and let it cook for a bit more

Step 4

Add the quinoa to the pan

Reduce the heat and gradually pour in the chicken broth

Season with salt, black pepper, and parsley

Mix well

When the quinoa is cooked, turn off the heat and let it cool

Step 5

Once the quinoa mixture has cooled, stuff the chicken through its rear opening

Tie the legs using kitchen twine

Place the stuffed chicken in a baking dish and cover with aluminum foil

Bake in a medium-hot oven (180°C) for about 40 minutes

Remove the foil and let it brown for another 10 minutes

Serve the quinoa-filled chicken with the cooked chicken.