Juicy thighs or breast with the skin on, rubbed with garam masala and roasted makes a delicious salad with feijoas sticky with sugar, cumin and chilli, a handful of greens and a spoonful of cooling creme fraiche.
Ingredients
| 1 ½ Tbsp | Grapeseed oil |
| 8 | Feijoas (Main) |
| 1 tsp | Cumin seeds |
| ½ Tbsp | Sweet chilli sauce |
| 4 tsp | Garam masala |
| 4 handfuls | Baby spinach |
| 1 | Creme fraiche, to serve |
| 4 | Chicken thighs, free range, boneless, or use breasts (Main) |
| 12 | Fresh dates |
| 1 | Salt, to season |
Directions
- Preheat oven to 200C. Peel and slice the feijoas. Pour over a tablespoon of oil then using your hands, mix with the cumin seeds and sweet chilli sauce. Bake for 15-20 minutes or until sticky and golden.
- Rub the chicken with 1 tablespoon of oil and the garam masala. Season and roast for 15-20 minutes: the breasts will take a little longer than the thighs.
- Break up the dates and remove the stones. Slice the chicken and plate with the leaves, feijoas and creme fraiche.