Lemon and honey spatchcock chicken with quinoa and broad bean salad recipe
 This is the perfect dish for dinning al fresco this summer with its combination exotic flavours of preserved lemon, chillies, green olives and herbs. 150g/5½oz whole preserved lemon4 garlic cloves1 sprig fresh rosemary, leaves only90g/3¼oz clear honey50ml/2floz olive oil3 green chillies, seeds removed, roughly choppedpinch red chilli flakes 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 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed 1 tbsp rapeseed oil1 tbsp pumpkin seeds1 tbsp sunflower seeds200g/7oz cooked quinoa2-3 tbsp Gordal or Queen green olives, pitted and cut into segments1 preserved lemon, finely sliced60g/2¼oz broad beanssmall handful fresh parsleysmall handful mintsalt and freshly ground black pepper 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 honey1 lemon, juice only45ml/2fl oz olive oil 1 tbsp clear honey 1 lemon, juice only 45ml/2fl oz olive oil Method 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. 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. 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. 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. 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. 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. 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. Serve the chicken pieces with the salad. Recipe tips Spatchcocking means to split open and flatten out a bird for grilling or barbecuing. This speeds up the cooking time and ensures more even cooking. Watch our technique video linked from this page to learn how to do this, or alternatively ask your butcher to do it.