Freshen up your roast chook this weekend with Callum Hann's Moroccan chicken and quinoa salad – just as delicious cold the next day, if there are any leftovers.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Roasted Moroccan chicken with baby carrots and quinoa salad
Serves 6

1 1.5kg whole chicken
1 tbsp ground cumin
1 tbsp ground coriander
pinch of salt
1 tbsp olive oil, plus 1 tbsp extra
1 small orange, pricked with a fork
10 thyme sprigs
1 bunch baby carrots, trimmed
1 cup quinoa
1 400g tin chickpeas, drained and rinsed
1 bunch parsley, leaves
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup currants
2 tbsp white wine vinegar

Preheat oven to 220C. Rub chicken skin with cumin, coriander, salt and one tablespoon olive oil. Stuff cavity with whole orange and thyme sprigs. Place chicken in a roasting pan. Reduce oven to 200C. Roast chicken for 45 minutes. Remove the pan from the oven and arrange the baby carrots around the chicken. Roast for a further 30 minutes or until chicken is cooked through.

Meanwhile, bring a large saucepan of water to the boil. Boil quinoa for 10-12 minutes or until tender. Drain and set aside. Combine quinoa, chickpeas, parsley, pumpkin seeds, sunflower seeds and currants. Add white wine vinegar and remaining tablespoon of oil. Toss to coat. Allow the chicken to rest for 10-15 minutes before carving. Serve alongside baby carrots and quinoa salad.

 

This recipe first appeared in the June 2019 issue of SALIFE Magazine.