Moroccan Chicken with Quinoa, Tahini and Citrus Salad

Chicken: Using kitchen scissors, cut down either side of the backbone and discard. Snip the wishbone and press the chicken so it lies flat.

Combine the butter with the remaining ingredients and season.

Spread over both sides of the chicken.

Line a large sauté pan with a double layer of crumpled baking paper, bringing it right up the side of the pan. Place the chicken skin-side down on top of the paper. Season with salt and pepper. Cover with a lid and cook for 20 minutes over a medium-low heat until the skin is golden. Carefully turn over, season and cover again. Continue to cook over a medium-low heat for about 1 hour, basting the chicken with the buttery juices. The chicken should just be making a gentle sizzling sound when cooking so the spices don’t burn.

If needed add a little water so the pan juices don’t evaporate. 

When fully cooked, take off the heat and leave to rest for at least 10 minutes.

Dressing: Whisk all the ingredients together and season. 

Salad: Cook the quinoa in plenty of water for 10 minutes. Drain then rinse under cold water and drain well again. Put the onion and currants in a bowl and cover with cold water. Leave for 10 minutes then drain well. Place all of the salad ingredients in a large bowl and pour over half of the dressing. Toss well to combine.

To serve: Cut the chicken into serving portions. Divide the salad between plates and top with the chicken. Drizzle with the remaining dressing.