Ingredients

Stuffing:

• 2 cups quinoa
• 2 tsps cinnamon
• 1/2 cup fresh mint leaves
• 1/2 goji berries
• 2 pomegranates
• 2 tbs coconut oil (liquid)
• 4 tbs Mayver’s Original Super Spread
• 2 tbs cracked pepper

Chicken:

• 1 large uncooked chicken
• 1 pomegrante
• Coconut oil
• Rock salt

Method

1. Cook the quinoa as per the instructions. Once it’s boiled leave the lid on for 10 minutes so it goes warm and fluffy
2. To remove the seeds from the pomegranate, gently roll the whole pomegranate under the palm of your hand until the fruit feels a little squishy. Gently cut a small slice in the side and drain out the juice (set it aside). Cut open the whole fruit and tap it gently to remove the fruit jewels.
3. Mix together all the stuffing ingredients, including the pomegranate juice to combine.
4. Stuff this mixture into the inside of the chicken so that it fills it up nice and tight.
5. Get your 3rd pomegranate and again, remove the juice and seeds. Lightly coat the outside of the chicken in coconut oil and a decent rubbing of salt – drizzle the pomegranate juice over the top and sprinkle the jewels around the edge of the chicken in the baking tray.
6. Add 1 tbs of water to the dish and place in a preheated oven at approx. 180 degrees for approximately 1.5 – 2.5hrs, re-basting every 35minutes. Turn up your oven quite high for the last 5 minutes to get the skin nice and crispy.
7. A delicious option is to add a sprinkle of sesame seeds approx. 30 minutes before it finishes cooking.