Chermoula Chicken, Quinoa and Lentil Salad

Ingredients

1.5 kg whole chicken
1/2 cup (100 g) quinoa, rinsed, drained
400 g can lentils, rinsed, drained
2 Roma tomatoes, finely chopped
1/2 cup coriander leaves
1/2 cup mint leaves
2 Tbs lemon juice
200 g light Greek-style yoghurt
1 Tbs tahini
Pinch of ground paprika
Lemon wedges, to serve

Chermoula:

1 brown onion, finely chopped
1 long green chilli, seeded, finely chopped
2 Tbs finely chopped coriander
2 Tbs finely chopped flat-leaf parsley
2 Tbs lemon juice
2 garlic cloves, crushed
1 Tbs ground paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric

Method

Preheat oven to 150 C. To make the chermoula, process the onion, chilli, chopped coriander, parsley, lemon juice, garlic, paprika, cumin, ground coriander and turmeric in a food processor until smooth. Season.

Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Discard.

Turn the chicken breast-side up. Use the palm of your hand to push the breast down to flatten. Tuck the wings under the breastbone. Place in a roasting pan. Pour over the chermoula, spreading to evenly coat. Cover with foil. Roast for 1 1/2 hours. Uncover and roast for a further 30 minutes or until golden brown and cooked through. Use a sharp knife to carefully cut into pieces.

Meanwhile, place the quinoa and 1 cup (250mL) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Set aside, covered, for 10 minutes to stand. Set aside to cool completely.

Combine the quinoa, lentils, tomato, coriander and mint in a large bowl. Drizzle with half the lemon juice and toss to combine.

Combine the yoghurt, tahini and remaining lemon juice in a small bowl. Season. Sprinkle with paprika.

Divide the quinoa salad and chicken among serving plates. Serve with the tahini yoghurt and lemon wedges.

Credits: Coles

Photo Credits: Coles