Tunisian Spiced Chicken with Hummus and Pomegranate


Tunisian Spiced Chicken by Valli Little



  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.

From the book delicious. Sizzle by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.