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Lemon and honey spatchcock chicken with quinoa and broad bean salad
Fruit and vegetables
150g/5½oz whole preserved
lemon
4
garlic
cloves
1 sprig fresh
rosemary
, leaves only
3 green
chillies
, seeds removed, roughly chopped
pinch red
chilli
flakes
1 preserved
lemon
, finely sliced
60g/2¼oz
broad beans
small handful fresh
parsley
small handful
mint
1
lemon
, juice only
Tins, packets and jars
200g/7oz cooked
quinoa
2-3 tbsp Gordal or Queen green
olives
, pitted and cut into segments
Cooking ingredients
90g/3¼oz clear
honey
50ml/2floz
olive oil
1 tbsp
rapeseed oil
1 tbsp
pumpkin seeds
1 tbsp
sunflower seeds
salt and freshly ground
black pepper
1 tbsp clear
honey
45ml/2fl oz
olive oil
Meat, fish and poultry
1.2kg/2lb 12oz
chicken
, spatchcocked and backbone removed
Back to recipe
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