This oven-roasted chicken breast is dressed to impress in a marinade of Oriental spices and drizzles of tangy tahini dressing. Crunchy chickpeas, a leafy cucumber salad, and the unrefined sweetness of dates make this a culinary class act.
Tahini-Honey Grilled Chicken
Tahini-Honey Grilled Chicken
with roast butternut and chickpeas, pumpkin seeds & pitted dates
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butternut
- Chicken
- Chickpeas
- Cucumber
- Free-Range Chicken Breast Skin On
- NOMU Oriental Rub
- Pitted Dates
- Pumpkin Seeds
- Salad Leaves
- Tahini-Honey Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
CHICKPEA & CHICKEN PREP
Place the drained chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breast dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE CHICKPEAS
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
GRILL THE CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breast skin-side down for 5-7 minutes until crispy. Flip the breast, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
Butternut - 250g
Chickpeas - 60g
Free-Range Chicken Breast (skin on) - 1
NOMU Oriental Rub - 7.5ml
Tahini-Honey Dressing - 50ml
Pumpkin Seeds - 10g
Salad Leaves - 20g
Cucumber - 50g
Pitted Dates - 20g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
CHICKPEA & CHICKEN PREP
Place the drained chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE CHICKPEAS
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
GRILL THE CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
Butternut - 500g
Chickpeas - 120g
Free-Range Chicken Breast (skin on) - 2
NOMU Oriental Rub - 15ml
Tahini-Honey Dressing - 100ml
Pumpkin Seeds - 20g
Salad Leaves - 40g
Cucumber - 100g
Pitted Dates - 40g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
CHICKPEA & CHICKEN PREP
Place the drained chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE CHICKPEAS
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.
GRILL THE CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
Butternut - 500g
Chickpeas - 120g
Free-Range Chicken Breast (skin on) - 2
NOMU Oriental Rub - 15ml
Tahini-Honey Dressing - 100ml
Pumpkin Seeds - 20g
Salad Leaves - 40g
Cucumber - 100g
Pitted Dates - 40g
ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
CHICKPEA & CHICKEN PREP
Place the drained chickpeas on a second roasting tray with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 2 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.
TOAST THE SEEDS & ASSEMBLE THE SALAD
Place a large pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the cucumber half-moons with the rinsed salad leaves and set aside for serving.
CRISP THOSE CHICKPEAS
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time until crispy.
GRILL THE CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.
AROMAS OF THE EAST
Dish up some crisped butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…
Butternut - 1kg
Chickpeas - 240g
Free-Range Chicken Breast (skin on) - 4
NOMU Oriental Rub - 30ml
Tahini-Honey Dressing - 200ml
Pumpkin Seeds - 40g
Salad Leaves - 80g
Cucumber - 200g
Pitted Dates - 80g
Woolies Products in this dish
