Butterflied hot sauce and honey chicken

Tam West

Chicken

1 kg	Butterflied chicken (Main)
¼ cup	Runny honey
1 tsp	Sriracha sauce, or more to taste
1 Tbsp	Ginger, peeled and grated
½ tsp	Turmeric
1	Lemon, juice only

Warm salad

1 cup	Rice, mixed with quinoa or similar
1 Tbsp	Olive oil
1	Onion, finely sliced
1 tsp	Ground cumin
1 tsp	Turmeric
1	Orange, zest and juice only
¼ cup	Chopped parsley
¼ cup	Pistachio nuts, roughly chopped

Directions

1. Heat the oven to 180C. Line a roasting dish with foil and baking paper.
2. Place the chicken in a roasting dish. Mix together the honey, sriracha, ginger, turmeric and lemon juice. Pour over the chicken.
3. Place in the oven and roast for 50-60 minutes or until the juices run clear when tested with a skewer in the thickest part of the leg.
4. Meanwhile prepare the warm salad. Rinse the rice and quinoa under cold running water. Place in a heavy-based saucepan and add 2 cups cold water. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Remove from the heat and stand for 5 minutes.
5. Pour the oil in a saucepan and add the sliced onion. Cook over low heat until the onion softens, about 5 minutes. Add the cumin and turmeric and cook for about 30 seconds until aromatic. Remove from the heat and stir through the orange zest and juice.
6. Mix through the cooked rice and quinoa with the chopped parsley and pistachio nuts.
7. Serve with the butterflied chicken.