Nadia Lim’s Sumac & pistachio chicken with hummus & feta salad

Nadia Lim’s Sumac & pistachio chicken with hummus & feta salad


Recipe by Nadia Lim

Recipe by Nadia Lim

PREHEAT oven to 180°C. Line an oven tray with baking paper (if you have an oven-proof fry-pan use this instead).

  1. In a small bowl or dish, mix sesame seeds, sumac and pistachio nuts together with a pinch of salt. Pat chicken dry with paper towels and slice into 3–4cm strips. Coat in pistachio mix.
  2. Heat a drizzle of oil in a small fry-pan (preferably oven-proof and non-stick) on medium heat. Cook chicken for 1–2 minutes each side until golden then transfer to oven (or if pan is not oven-proof, transfer to prepared tray). Place ciabatta on tray and bake both for 3–5 minutes or until chicken is cooked through and ciabatta is crispy.
  3. Combine all feta salad ingredients with a drizzle of olive oil and season to taste with salt and pepper.

TO SERVE, place chicken on plate with feta salad and a dollop of hummus. Serve ciabatta on the side.

 

Sumac & pistachio chicken

1 teaspoon sesame seeds
1 teaspoon sumac
1 tablespoon pistachio nuts, finely chopped
150g chicken breast

Feta salad

½ telegraph cucumber, diced 1–2cm
½ punnet cherry tomatoes, cut in half
¼ red onion, thinly sliced
1 tablespoon mint leaves
15g feta cheese, crumbled
1 teaspoon lemon juice

To serve

1 par-baked ciabatta loaf
2 tablespoons hummus

 

Recipe by kiwi chef, Nadia Lim

 

 

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