1 whole no 16 chicken
1 tablespoon oil
1 teaspoon paprika ground
1 teaspoon coriander seed whole
1 teaspoon black pepper whole
2 teaspoons cumin seed whole
2 teaspoons salt flakes
1 cup quinoa
2 cups water
400 grams Kent pumpkin wedges, par boiled
1 avocado, peeled, seed removed, cut into wedges
60 grams goat’s cheese, roughly crumbled
1/2 cup Italian Parsley picked leaf
1/2 cup coriander picked leaf
1/2 cup watercress
1/4 cup mint picked leaf
1/4 cup shallots sliced
1 lime, juice of
2 tablespoon extra virgin olive oil
1 teaspoon oil
Salt and pepper
Habanero BBQ Sauce
4 Habanero chillies seeds removed
1 brown onion, peeled, roughly cut
4 garlic cloves, peeled, roughly cut
1/4 cup molasses
1/2 cup brown sugar
3/4 cup apple cider vinegar
2 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon oil
Place the chicken breast side down on a chopping board.
Using poultry shears cut down one side of the back bone starting from the neck. Repeat with the other side and completely remove back bone.
Turn the chicken over and using the heal of your hand press down firmly along the breast until chicken sits flat.
Turn back onto breast side and using a knife remove ribs back to the cartilage.
Remove any bone sitting over thigh bones.
Place paprika, coriander, black pepper, cumin and salt flakes into a mortar and roughly crush with pestle.
Rub one tablespoon of oil over chicken, sprinkle with spice blend and massage into both flesh and skin sides.
Can use immediately but preferably refrigerate covered overnight to allow flavors to permeate into flesh.
Place quinoa in a fine sieve and wash under running water.
Place in a small pot, add water and bring to the boil.
Reduce to a gentle simmer, cover and cook 10 to 15 minutes until all water is absorbed. Gently fold and fluff up quinoa.
Heat flat and char grill to a moderate heat.
Place chicken breast side up evenly over char grill and cover with a stainless steel bowl.
Cook covered for 15 minutes.
Turn over onto breast side and cook covered a further 15 minutes.
If flames flare up place on flat grill, cover and continue cooking.
Check internal temperature with a probe in the thickest part of the breast and thigh looking for a reading of 75.
Remove from heat at this time and rest covered for 5 minutes.
On flat grill place 1 teaspoon of oil and cook pumpkin until caramelized either side.
Place pumpkin in a bowl with quinoa, avocado and goat’s cheese.
Add lime juice and extra virgin olive oil, lightly season and gently fold.
Place oil on a moderately hot flat grill and cook chilli and onion until the onion becomes translucent.
Add garlic cooking until onion and chilli are well caramelized without starting to burn. Remove from grill and place into a pot with molasses, brown sugar, apple cider vinegar, Worcestershire sauce and salt.
Bring to a gentle simmer for 5 minutes then remove from heat.
Allow mixture to cool before blending until smooth.
Place in a sterilized bottle.
Refrigerate once opened.
To serve gently fold Italian parsley, coriander, mint, water cress and shallots through quinoa.
Arrange across a plate, place chicken centrally over salad with the Habanero BBQ sauce on the side.