This Middle-Eastern inspired chicken bowl puts other salads to shame, Chef! You’ll see what we mean as soon as you taste a forkful of fresh greens, golden chickpeas, buttery & perfectly spiced slices of chicken, sweet raisins, crunchy croutons, toasted pine nuts, and the delicious tahini dressing, which adds a creamy zestiness.
Strandveld’s Middle-Eastern Chicken
Strandveld’s Middle-Eastern Chicken
with chickpeas & a tahini dressing
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Hearts
- Chicken
- Chickpeas
- Croutons
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- NOMU One For All Rub
- Pine Nuts
- Raisins
- Salad Leaves
- Tahini Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
COOK THE CHOOK
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover with a lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in.
PREP STEP
In a salad bowl, toss together the shredded salad leaves, the Cucumber half-moons, the chopped artichokes, the crispy Chickpeas, and the raisins. In a small bowl, loosen the tahini dressing with water in 5ml increments until drizzling consistency.
SET THE TABLE
Plate up the salad and top with the sliced Chicken. Crumble over the feta and scatter over the Croutons and the pine nuts. Drizzle over the loosened dressing.
COOK THE CHOOK
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover with a lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in.
PREP STEP
In a salad bowl, toss together the shredded salad leaves, the Cucumber half-moons, the chopped artichokes, the crispy Chickpeas, and the raisins. In a small bowl, loosen the tahini dressing with water in 5ml increments until drizzling consistency.
SET THE TABLE
Plate up the salad and top with the sliced Chicken. Crumble over the feta and scatter over the Croutons and the pine nuts. Drizzle over the loosened dressing.
COOK THE CHOOK
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover with a lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in.
PREP STEP
In a salad bowl, toss together the shredded salad leaves, the Cucumber half-moons, the chopped artichokes, the crispy Chickpeas, and the raisins. In a small bowl, loosen the tahini dressing with water in 5ml increments until drizzling consistency.
SET THE TABLE
Plate up the salad and top with the sliced Chicken. Crumble over the feta and scatter over the Croutons and the pine nuts. Drizzle over the loosened dressing.
COOK THE CHOOK
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover with a lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CRISPY Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in.
PREP STEP
In a salad bowl, toss together the shredded salad leaves, the Cucumber half-moons, the chopped artichokes, the crispy Chickpeas, and the raisins. In a small bowl, loosen the tahini dressing with water in 5ml increments until drizzling consistency.
SET THE TABLE
Plate up the salad and top with the sliced Chicken. Crumble over the feta and scatter over the Croutons and the pine nuts. Drizzle over the loosened dressing.
Frequently Asked Questions
What is the preparation time for Strandveld’s Middle-Eastern Chicken?
The preparation time for Strandveld’s Middle-Eastern Chicken with chickpeas & a tahini dressing is between 15 and 20 minutes.
What is the total time required to make Strandveld’s Middle-Eastern Chicken with chickpeas & a tahini dressing?
The total time required to make Strandveld’s Middle-Eastern Chicken with chickpeas & a tahini dressing is between 20 and 25 minutes.
How many servings does Strandveld’s Middle-Eastern Chicken provide?
4 servings
What are the main ingredients in Strandveld’s Middle-Eastern Chicken?
Artichoke Hearts, Chicken, Chickpeas, Croutons, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, NOMU One For All Rub, Pine Nuts, Raisins, Salad Leaves, Tahini Dressing
What is the nutritional information of Strandveld’s Middle-Eastern Chicken?
Calories: 866, Carbs: 73 grams, Fat: grams, Protein: 59.9 grams, Sugar: 26.5 grams, Salt: 1033 grams
How do I prepare Strandveld’s Middle-Eastern Chicken?
SET THE TABLE: Plate up the salad and top with the sliced chicken. Crumble over the feta and scatter over the croutons and the pine nuts. Drizzle over the loosened dressing. PREP STEP: In a salad bowl, toss together the shredded salad leaves, the cucumber half-moons, the chopped artichokes, the crispy chickpeas, and the raisins. In a small bowl, loosen the tahini dressing with water in 5ml increments until drizzling consistency. CRISPY CHICKPEAS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. COOK THE CHOOK: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip, cover with a lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Strandveld’s Middle-Eastern Chicken?
Artichoke Hearts, Chicken, Chickpeas, Croutons, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, NOMU One For All Rub, Pine Nuts, Raisins, Salad Leaves, Tahini Dressing
How many calories does Strandveld’s Middle-Eastern Chicken have?
866 calories
How much fat content does Strandveld’s Middle-Eastern Chicken have?
grams
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