Name: Yoghurt-roasted chicken with quinoa, carrot and fennel slaw
Yield: 4
Ingredients: 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 olive oil, plus extra for drizzling (¼ cup); 70 gm thick plain yoghurt, plus extra to serve (¼ cup); 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; 1½ 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 each mint and coriander, coarsely torn (loosely packed)

Yoghurt-roasted chicken with quinoa, carrot and fennel slaw

Australian Gourmet Traveller recipe for fast yoghurt-roasted chicken with quinoa, carrot and fennel slaw.

Ingredients

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 olive oil, plus extra for drizzling (¼ cup)

70 gm thick plain yoghurt, plus extra to serve (¼ cup)

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

1½ 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 each mint and coriander, coarsely torn (loosely packed)

Method

Main

1.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).

2.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 .
Notes

Styling by Emma Knowles

Ingredients

Method

Main

Related stories