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
- Heat the oven to 180C. Line a roasting dish with foil and baking paper.
- Place the chicken in a roasting dish. Mix together the honey, sriracha, ginger, turmeric and lemon juice. Pour over the chicken.
- 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.
- 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.
- 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.
- Mix through the cooked rice and quinoa with the chopped parsley and pistachio nuts.
- Serve with the butterflied chicken.