Roast Chicken with Apricot Stuffing

I was intrigued with this recipe found at because of the stuffing. And I will make it again for a great gluten-free stuffing option at Thanksgiving. Warning though, this recipe takes a lot more work than most (all?) of my other recipes! The chicken was very moist but nothing too special.

3/4 cup quinoa, thoroughly rinsed
1 medium onion, finely chopped
2 Tablespoons butter
3 Tablespoons sesame seeds
1 Tablespoon rosemary (I used thyme)
1/4 teaspoon salt
black pepper, to taste
1/2 cup dried apricots, soaked in hot water for 30 minutes
1 whole chicken
1 cup chicken stock

Cook quinoa in plenty of gently boiling water for 12-15 minutes or until it softens. Drain thoroughly.
Cook onion in skillet with butter until soft and pale in color. Add sunflower seeds and thyme, salt and pepper, cooking for 2 more minutes. Add cooked quinoa.
Strain apricots, reserving soaking liquid, and chop finely. Stir apricots into quinoa mixture; cool.
Season chicken cavity with a little salt. Stuff cavity with quinoa mixture. (Place any extra stuffing in baking dish.)
Place chicken in roasting pan, pouring stock on top.
Cook uncovered at 350* for 1 1/2 hours, or until cooked through. Add more stock and/or baste chicken if too dry.
Remove chicken from oven and allow to cool for 15-30 minutes before carving.
In the mean time, pour some reserved apricot water on the reserved stuffing and bake covered for 15 minutes.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

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