Name: Lemon and honey spatchcock chicken with quinoa and broad bean salad
Prep time: 12 h
Cook time: 30 min
Yield: Serves 4
Ingredients: 150g/5쩍oz whole preserved lemon; 4 garlic cloves; 1 sprig fresh rosemary, leaves only; 90g/3쩌oz clear honey; 50ml/2floz olive oil; 3 green chillies, seeds removed, roughly chopped; pinch red chilli flakes; 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed; 1 tbsp rapeseed oil; 1 tbsp pumpkin seeds; 1 tbsp sunflower seeds; 200g/7oz cooked quinoa; 2-3 tbsp Gordal or Queen green olives, pitted and cut into segments; 1 preserved lemon, finely sliced; 60껨/2쩌늡뇌 broad beans; small handful fresh parsley; small handful mint; salt and freshly ground black pepper; 1 tbsp clear honey; 1 lemon, juice only; 45ml/2fl oz olive oil

Lemon and honey spatchcock chicken with quinoa and broad bean salad

Preparation time

overnight

Cooking time

10 to 30 mins

Serves

Serves 4

This is the perfect dish for dinning al fresco this summer with its combination exotic flavours of preserved lemon, chillies, green olives and herbs.

By Anthony Demetre

From 2007-16

Shopping list

Preparation time

overnight

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

For the marinade

150g/5쩍oz whole preserved lemon
4 garlic cloves
1 sprig fresh rosemary, leaves only
90g/3쩌oz clear honey
50ml/2floz olive oil
3 green chillies, seeds removed, roughly chopped
pinch red chilli flakes

For the chicken

1.2kg/2lb 12oz chicken, spatchcocked and backbone removed

For the quinoa salad

1 tbsp rapeseed oil
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
200g/7oz cooked quinoa
2-3 tbsp Gordal or Queen green olives, pitted and cut into segments
1 preserved lemon, finely sliced
60껨/2쩌늡뇌 broad beans
small handful fresh parsley
small handful mint
salt and freshly ground black pepper

For the dressing

1 tbsp clear honey
1 lemon, juice only
45ml/2fl oz olive oil

Recipe tips How-to-videos

Method

Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight.
Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces.
For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside.
Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper.
For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken.
Serve the chicken pieces with the salad.

Recipe Tips

Spatchcocking means to split open and flatten out a bird for grilling or barbecuing. This speeds up the cooking time and ensures more even cooking. Watch our technique video linked from this page to learn how to do this, or alternatively ask your butcher to do it.