Fast Recipes

Roast chicken breasts with figs, tahini and pomegranate

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

By BTYB Slow Hills Chicken
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
Brought to you by Slow Hills Chicken


  • 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


  • 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.