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.