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.
Free-range Chicken Breast - 1
NOMU One For All Rub - 7,5ml
Chickpeas - 60g
Salad Leaves - 20g
Cucumber - 100g
Artichoke Hearts - 30g
Raisins - 20g
Tahini Dressing - 60ml
Danish-style Feta - 30g
Croutons - 30g
Pine Nuts - 10g
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.
Free-range Chicken Breasts - 2
NOMU One For All Rub - 15ml
Chickpeas - 120g
Salad Leaves - 40g
Cucumber - 200g
Artichoke Hearts - 60g
Raisins - 40g
Tahini Dressing - 120ml
Danish-style Feta - 60g
Croutons - 60g
Pine Nuts - 20g
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.
Free-range Chicken Breasts - 3
NOMU One For All Rub - 22,5ml
Chickpeas - 180g
Salad Leaves - 60g
Cucumber - 300g
Artichoke Hearts - 90g
Raisins - 60g
Tahini Dressing - 180ml
Danish-style Feta - 90g
Croutons - 90g
Pine Nuts - 30g
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.
Free-range Chicken Breasts - 4
NOMU One For All Rub - 30ml
Chickpeas - 240g
Salad Leaves - 80g
Cucumber - 400g
Artichoke Hearts - 120g
Raisins - 80g
Tahini Dressing - 240ml
Danish-style Feta - 120g
Croutons - 120g
Pine Nuts - 40g
Woolies Products in this dish
