Moroccan Chicken with Quinoa, Tahini and Citrus Salad

Moroccan Chicken with Quinoa, Tahini and Citrus Salad

It’s easy to cook a whole chicken on the stovetop if you first remove the backbone. I like to line the sauté pan with a double layer of baking paper and cook it over a gentle heat so the spices don’t catch and burn. 

Serves 6

Photography by Aaron McLean