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.
|1 ½ Tbsp||Grapeseed oil|
|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)|
|1||Salt, to season|
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- 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.