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.

Ingredients for Tunisian Spiced Chicken with Hummus and Pomegranate

Garlic Head Each

$2.50 ea

Lemon Premium Each

$1.05 ea

Onion Red Spanish Each

$1.75 ea

Yalla Hummus 350g

$6.99 ea

Spice and Co Onion Ground 60g

$3.49 ea