Moroccan Chicken with Quinoa, Tahini and Citrus Salad

Moroccan Chicken with Quinoa, Tahini and Citrus Salad

It’s easy to cook a whole chicken on the stovetop if you first remove the backbone. I like to line the sauté pan with a double layer of baking paper and cook it over a gentle heat so the spices don’t catch and burn. 

Serves 6

Photography by Aaron McLean
Dec. 1, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe