3garlic cloves, crushed2 tspfennel seeds, coarsely crushed1 tspcoriander seeds, coarsely crushed½ tsp dried chilli flakesFinelygrated rind and juice of 1 lemon, plus wedges to serve60 ml (¼ cup)olive oil, plus extra for drizzling70 gm (¼ cup) thick plain yoghurt, plus extra to serve4chicken Marylands, halved through the joint, skin slashedQuinoa, carrot and fennel slaw175 gmquinoa1½ tbspolive oil½Spanish onion, thinly sliced1garlic clove, finely chopped½ tspground chilli1½ large carrots, cut into julienne1fennel bulb, shaved on a mandolin, placed in iced acidulated waterJuiceof 1½ lemons, or to taste80 gmthick plain yoghurt½ cup (loosely packed) eachmint and coriander, coarsely torn
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).
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.