Middle Eastern-Spiced Chicken Mezze
with Honey-Glazed Haloumi, Flatbreads & Dips
- Wheat
- Gluten
- Soy
- Milk
- Sesame
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
- Brazil nut
- Walnut
- Peanuts
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
Turn a weeknight meal into a fun feast with this mixed platter of Middle Eastern chicken, honey-glazed haloumi, hummus and a colourful and refreshing salsa. Toasted flatbreads add the perfect finishing touch for a feast of tasty treats where every bite is different. *We’ve replaced the hummus in this recipe with tahini due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1
Tomato
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Eggs, Milk, Almond, Sesame, Brazil nut, Walnut, Peanuts, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew)
1 packet
Mint
1
Cucumber
1 packet
Halloumi
(Contains: Milk; )
1 packet
Tahini
(Contains: Sesame; )
1
Red Onion
1 sachet
Chicken-Style Stock Powder
750 g
Half Chicken
1
Lemon
1 sachet
Chermoula Spice Blend
Not included in your delivery
1 tbs
water
¼ cup
white wine vinegar
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a small bowl, combine chermoula spice blend, chicken-style stock powder and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin-side down, until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and spread over chermoula mixture. Turn to coat, then roast until cooked through, 25-30 minutes. Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add it to pickling liquid with just enough water to cover the onion. Set aside.
• Cut haloumi into 1cm-thick slices. Zest lemon to get a good pinch. Finely chop garlic. • In a second small bowl, combine lemon zest, a squeeze of lemon juice, garlic and the honey and set aside. • Roughly chop tomato and cucumber. Pick and roughly chop mint leaves.
• Drizzle or brush each flatbread with olive oil. • Wipe out the frying pan, then return to medium-high heat. Toast flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a plate.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey glaze. Cook, turning haloumi halfway through, until fragrant, 1-2 minutes.
• Drain pickled onion and return to the bowl, then add tomato, cucumber, mint and a drizzle of olive oil. Season with salt and pepper. • Cut spiced chicken in half. • Divide flatbreads, salsa, chicken and honey-glazed haloumi between plates. • Serve with garlic dip and tahini. Enjoy!
