ALMOND-AND-WILD RICE STUFFED CHICKEN

Serves 4 to 6

EASY

GREAT VALUE

Preparation: 10 minutes Cooking: 1 hour 15 minutes

For the stuffing: olive oil 2T butter 2T onions 3, quartered garlic 4 cloves, chopped flaked almonds 100 g, plus extra for topping thyme 10 g

Woolworths Heat and Eat brown and wild rice 1 x 250 g pack lemon 1, zested and juiced sea salt and freshly ground black pepper, to taste

whole free-range chicken 1

1 Preheat the oven to 180°C. To make the stuffing, heat the olive oil and butter in a pan, then add the onions and garlic and fry for 5 minutes. Add the almonds and thyme and fry until the almonds are slightly browned. 2 Mix the onions and almonds with the rice, lemon zest and juice and seasoning. Stuff the chicken, then place the remaining stuffing on a baking tray and place the stuffed chicken on top of it. Drizzle with olive oil and season with salt. 3 Wrap tightly in tin foil and roast for 30 minutes. Remove the foil and grill the chicken for 15–20 minutes until the skin is brown and crispy. Serve with the roasted almond rice.

WHEAT- AND GLUTEN-FREE

WINE: Springfield Wild Yeast Chardonnay