Serves 4

8 feijoas

1 1/2 Tbs grapeseed oil

1 tsp cumin seeds


1/2 Tbs sweet chilli sauce

4 free-range chicken thighs, boneless or use breasts

4 tsp garam masala


12 fresh dates

4 handfuls of small Spinach leaves

Creme fraiche to serve



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.