Yoghurt-roasted chicken with quinoa, carrot and fennel slaw


  • Serves 4 people

  • 3 garlic cloves, crushed
  • 2 tsp fennel seeds, coarsely crushed
  • 1 tsp coriander seeds, coarsely crushed
  • ½ tsp dried chilli flakes
  • Finely grated rind and juice of 1 lemon, plus wedges to serve
  • 60 ml (¼ cup) olive oil, plus extra for drizzling
  • 70 gm (¼ cup) thick plain yoghurt, plus extra to serve
  • 4 chicken Marylands, halved through the joint, skin slashed
  • Quinoa, carrot and fennel slaw
  • 175 gm quinoa
  • 1½ tbsp olive oil
  • ½ Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped
  • ½ tsp ground chilli
  • large carrots, cut into julienne
  • 1 fennel bulb, shaved on a mandolin, placed in iced acidulated water
  • Juice of 1½ lemons, or to taste
  • 80 gm thick plain yoghurt
  • ½ cup (loosely packed) each mint and coriander, coarsely torn
01   Preheat oven to 200C. Combine garlic, spices, lemon rind and juice, oil and yoghurt in a bowl, season to taste and rub over chicken. Place chicken skin-side up on an oven tray lined with baking paper, drizzle with extra oil and roast until browned and cooked through (20-25 minutes).
02   Meanwhile, for quinoa, carrot and fennel slaw, cook quinoa in a saucepan of boiling water over medium-high heat until tender (10 minutes), drain and set aside. Heat oil in a saucepan over medium-high heat, add onion, garlic and chilli, stir until tender (4-5 minutes), add carrot, stir until almost tender (2-3 minutes), transfer to a bowl with quinoa, drained fennel, lemon juice and yoghurt and toss to combine. Add herbs just before serving. Serve with chicken.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.







View Full Site