Name: Roast chicken breasts with figs, tahini and pomegranate
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 Slow Hills chicken breasts, with skin off; 3 cups bitter leaves, such as radicchio, witlof or endive; 5 figs, torn in half; 1/4 white onion, thinly slices (optional); 1 tbsp pomegranate seeds; 1/4 cup roasted walnuts, coarsely chopped; Tahini dressing; 50 gm tahini; 50 gm pomegranate molasses; 50 ml olive oil

Roast chicken breasts with figs, tahini and pomegranate

Tahini and pomegranate add a vibrant kick to this easy summer salad.

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Brought to you by Slow Hills Chicken

Ingredients

1 tbsp olive oil

4 Slow Hills chicken breasts, with skin off

3 cups bitter leaves, such as radicchio, witlof or endive

5 figs, torn in half

1/4 white onion, thinly slices (optional)

1 tbsp pomegranate seeds

1/4 cup roasted walnuts, coarsely chopped

Tahini dressing

50 gm tahini

50 gm pomegranate molasses

50 ml olive oil

Method

1.Preheat oven to 180°C. Heat olive oil in an ovenproof frying pan, season chicken breasts, then pan fry, breast-side down until golden (1-2 minutes), then turn, add butter and thyme to pan and transfer to oven to roast until chicken is golden, just cooked through and juices run clear when breast is pierced with a skewer (8-10 minutes). Set chicken aside to rest (5 minutes), then thickly slice.

2.For dressing, whisk ingredients in a bowl to combine and season to taste.

3.Combine chicken with bitter leaves, fig, onion and pomegranate seeds on a platter. Spoon dressing over and serve scattered with walnuts.

This is a great way to use leftover roast chicken to create a delicious light lunch. The tahini and pomegranate dressing complements the chicken perfectly.
Notes

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