Earth Spiced Chicken with Quinoa, Cauliflower Couscous and Dukkah Yoghurt

Steps

1. oven to 220oC. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Pat chicken dry with paper towels and drizzle with olive oil. Rub with earth spice mix and set aside to marinate for 5–10 minutes.
3. Bring water to the boil in a small pot on high heat. As soon as it boils, add quinoa, dukkah and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat, add raisins and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. While the quinoa cooks, heat a drizzle of olive oil in a small fry-pan on medium heat. Cook chicken, skin-side-down, for 1–2 minutes, until golden brown. Turnover and cook a further 2 minutes. Reduce heat if earth spice starts to burn.
5. Transfer chicken to prepared tray and roast for 7–8 minutes, until just cooked through. Remove chicken from tray, cover with foil and rest for 5 minutes before slicing against the grain.
6. While chicken cooks, finely grate cauliflower until you have about 2½ cups worth and add to a large bowl. Add olive oil and lemon zest, mix to combine and season with salt and pepper. Set aside. In small bowl combine all dukkah yoghurt ingredients.
7. divide cauliflower couscous between plates and top with quinoa. Scatter over rocket, drizzle with olive oil and place a few slices of earth spiced chicken on top. Drizzle over dukkah yoghurt and sprinkle with remaining dukkah and mint.