Tunisian Spiced Chicken with Hummus and Pomegranate


Tunisian Spiced Chicken by Valli Little

Try out Valli Little's delcious chicken dish - chock-a-block full of spices and balanced with some fresh watercress, red onion and pomegranate arils.. Sensational!


• 1 tsp ground ginger
• 1 tsp mixed spice
• ½ tsp ground turmeric
• 2 tsp ground cumin
• 1/2 cup (125ml) olive oil
• 4 garlic cloves, finely chopped
• Juice of 1 lemon, plus extra lemon wedges to serve
• 8 skinless chicken thigh fillets
• 1 small red onion, thinly sliced
• 2 cups picked watercress
• Seeds of 1/2 pomegranate
• 1/2 tsp sumac
• 4 warm flatbreads, quartered, to serve
• 350g tub good-quality hummus


1. Combine ginger, mixed spice, turmeric, cumin, garlic, 1/4 cup (60ml) olive oil and half the lemon juice in a large bowl.
2. Add chicken, turning to coat well. Cover and refrigerate for 1 hour.
3. Soak onion in a bowl of cold salted water for 15 minutes. Drain, then rinse and pat dry with paper towel.
4. Combine onion, watercress and pomegranate seeds in a bowl, then set aside.
5. Heat a chargrill or frypan over medium-high heat. Drain chicken, then cook for 4-5 minutes each side until golden and cooked.
6. Toss salad with sumac, 2 tbs olive oil and remaining lemon juice.
7. Season with sea salt and freshly ground black pepper.
8. Divide flatbreads among 4 plates and top with hummus, chicken and salad. Drizzle with remaining 1 tbs olive oil and serve with extra lemon wedges.

Serves 4.
Recipe by Valli Little.

Ingredients for Tunisian Spiced Chicken with Hummus and Pomegranate

Garlic (head)

$0.90 ea

Lemons (each)

Product of Australia

$1.14 ea

Onions Spanish (each)

Product of Australia

$0.57 ea

Watercress (bunch)

Product of Australia

$1.99 ea

Pomegranates (each)

Product of Australia

$2.29 ea