- 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
- 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.