ROAST CHICKEN with charred corn and quinoa

1. Set oven to 250°C. Use a sharp knife to slash marylands in 4-5 places. Toss in a baking dish with 2 tbsp fish sauce, 1 crushed garlic clove, 1 tbsp oil and black pepper. Roast for 25-30 minutes, or until cooked through.

2. Place quinoa in a saucepan, cover with plenty of water. Simmer for 15-20 minutes, or until tender. Drain and rinse.

3. Zest and juice half the lime, chop chilli and coriander. Combine with 3 tbsp fish sauce, 1 tbsp sugar and 1/2 cup water in a small bowl. Balance flavours with extra fish sauce and sugar if needed.

4. Dice capsicums and zucchini, remove corn from cobs. Add to pan with 1 tbsp oil over high heat. Cook for 2 minutes, or until just charred.

5. Turn down heat to low. Toss in quinoa and 4 tbsp of nam jim sauce.

6. Serve chicken with charred quinoa salad, nam jim sauce to taste and remaining lime cut into wedges.

chicken marylands 4
fish sauce 2tbsp
garlic 1tbsp

black quinoa 200g

lime 1
red chilli 1
coriander 1/2 bunch
sugar (of choice)

yellow capsicum 1
red capsicum 1/2
zucchini 1/2
corn cobs 2

From your pantry: oil, salt & pepper.