Moroccan Chicken with Quinoa, Tahini and Citrus Salad
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Moroccan Chicken with Quinoa, Tahini and Citrus Salad

It’s easy to cook a whole chicken on the stovetop if you first remove the backbone. I like to line the sauté pan with a double layer of baking paper and cook it over a gentle heat so the spices don’t catch and burn.

Ingredients

1 corn-fed, free range Rangitikei chicken
60 grams butter, very soft but not melted
2 cloves garlic, crushed
2 teaspoons ground cumin
½ teaspoon each ground cinnamon, turmeric and smoked paprika
sea salt and ground pepper
Salad
¾ cup white quinoa
1 small red onion, very thinly sliced
⅓ cup currants
300 grams round green beans, thinly sliced and cooked
1 cup whole, skin-on roasted almonds
1 cup parsley leaves
2 oranges, peeled and sliced
Dressing
2 tablespoons tahini
3 tablespoons olive oil
1 teaspoon finely grated orange zest
¼ cup fresh orange juice
1 teaspoon white wine vinegar
2 cloves garlic, crushed
sea salt and ground pepper

Method

Chicken: Using kitchen scissors, cut down either side of the backbone and discard. Snip the wishbone and press the chicken so it lies flat.
Combine the butter with the remaining ingredients and season.
Spread over both sides of the chicken.
Line a large sauté pan with a double layer of crumpled baking paper, bringing it right up the side of the pan. Place the chicken skin-side down on top of the paper. Season with salt and pepper. Cover with a lid and cook for 20 minutes over a medium-low heat until the skin is golden. Carefully turn over, season and cover again. Continue to cook over a medium-low heat for about 1 hour, basting the chicken with the buttery juices. The chicken should just be making a gentle sizzling sound when cooking so the spices don’t burn.
If needed add a little water so the pan juices don’t evaporate.
When fully cooked, take off the heat and leave to rest for at least 10 minutes.
Dressing: Whisk all the ingredients together and season.
Salad: Cook the quinoa in plenty of water for 10 minutes. Drain then rinse under cold water and drain well again. Put the onion and currants in a bowl and cover with cold water. Leave for 10 minutes then drain well. Place all of the salad ingredients in a large bowl and pour over half of the dressing. Toss well to combine.
To serve: Cut the chicken into serving portions. Divide the salad between plates and top with the chicken. Drizzle with the remaining dressing.
Serves 6

 
 

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