Ingredients

• 150g/5½oz whole preserved lemon
• 4 garlic cloves
• 1 sprig fresh rosemary
• leaves only
• 90g/3¼oz 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
• 60g/2¼oz 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

Directions

• 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.