- 8 portions free-range chicken
- Maldon sea salt and freshly ground black pepper, to taste
- Olive oil, to drizzle
- 4-6 fresh dates
- For the sauce
- 2 T runny honey
- ½ cup chicken broth
- Grated zest of 1 orange
- ½ cup freshly squeezed orange juice
- ¼ cup verjuice or dry white wine
- 1 clove garlic, crushed
- Chopped coriander or Italian parsley, to serve
- 500 ML water
- 250 ml quinoa
Preheat the oven to 200ºC.
Season and lightly oil the chicken. Arrange in a single layer in an oiled baking tin, skin side up. Tear the dates and tuck them beneath the chicken.
Combine the sauce ingredients, then pour over the sauce and bake, one shelf above the centre, for about 40 minutes, basting once or twice, until the chicken is nicely browned and tender.
To make the quinoa, combine the water and quinoa and boil until cooked, about 20 minutes.
Cook's note: Quinoa is rated as a superfood. It’s a complete protein, and very high in minerals. Often thought to be a grain, it is actually a seed.You should find it at any good health store, but, if unavailable, couscous will do nicely.