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Roasted Capon with Quinoa-Olive Stuffing

Gluten free • 3 hrs to make • Serves 6-8

Meat

1 (8-pound) capon or large roasting chicken

Produce

3 tsp Coriander, ground
1/2 cup Dried apricots
1 Fennel, large bulb
1 Onion, large
1 Orange, zest and juice of
3 tbsp Parsley, fresh
1 bunch Scallions

Canned Goods

1 1/2 cups Chicken broth, low-sodium

Condiments

1/2 cup Green olives, pitted

Pasta & Grains

1 cup Quinoa

Baking & Spices

2 Kosher salt
1 1/4 tsp Paprika, sweet
1 Pepper, Freshly ground

Oils & Vinegars

4 tbsp Olive oil, extra-virgin

Nuts & Seeds

3 tsp Cumin, ground
1/2 cup Pistachios, toasted
Food Network
Food Network • 14 weeks ago

Roasted Capon with Quinoa-Olive Stuffing from #FNMag

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