The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Yoghurt-roasted chicken with quinoa, carrot and fennel slaw

You'll need

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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.