8 Rangitikei free range chicken drums
1 red onion, sliced into wedges
1 clove garlic, sliced
8-12 green olives
1 lemon, sliced
Fresh Thyme sprigs
2 cups chicken stock
1 teaspoon each – cumin seeds, Moroccan spice and smoked paprika
4 cups cooked quinoa and rice blend
8 pitted dates, roughly torn
1 small bunch mint, shredded
3 tablespoons olive oil
2 tablespoons honey
1 orange – zest and juice
Sea salt & cracked pepper
half cup chopped almonds, 1 teaspoon oil, sea salt
Pre-heat the oven to 180°Cs. Arrange the chicken drumsticks in a roasting dish and scatter over red onion wedges, garlic, olives, lemon slices and thyme. Combine the stock with the spices and pour over the chicken. Bake for 35-40 minutes basting regularly until the chicken is golden and cooked through.
In a large bowl combine the quinoa and rice mix with the dates and shredded mint. In a jar combine the oil, honey, orange juice and zest and seasoning and mix well then toss with the quinoa.
For the almonds sauté in a small pan with the oil and salt until toasted.
Peel the zucchini into ribbons with a vegetable peeler and blanch for 1-2 minutes then drain and drizzle with a little olive or lemon oil and season.
Serve the chicken drumsticks with the quinoa salad and zucchini ribbons -finish with salted almonds and a few mint leaves.