Lemon Chicken with Date & Almond Bread Salad

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


¼ cup lemon juice
2 Tblsp honey
2 cloves garlic, crushed
1 tspn ground cumin
½ tspn smoked paprika
2 Tblsp olive oil
8 free range chicken thigh fillets, or 4 free range chicken breast fillets cut into large pieces


2 pita breads
¼ cup olive oil
¼ cup red wine vinegar
1 Tblsp honey
½ cup chopped dates
½ cup chopped natural almonds
1 tspn sumac
Salt and pepper to season
4 cups baby spinach
1 small Spanish onion, sliced
½ cup chopped dates
2 tspn toasted sesame seeds


1. In a bowl, whisk together the lemon juice, honey, garlic, cumin, paprika and oil. Add the chicken to the lemon mixture, cover and refrigerate for 1 hour.

2. Brush the pita breads on both sides with a bit of the olive oil, and place on a heated grill pan or BBQ, toasting on both sides.
When cool, break into pieces. Heat 1 teaspoon of the oil in a frying pan and toast the almonds for 1 minutes, add the sumac and stir to coat.

3. Make the dressing by whisking together the remaining oil, vinegar and honey. Season with salt and pepper. Set aside.

4. Thread 2 pieces of chicken on a skewer, and cook on a lightly greased grill pan or BBQ over medium-high heat for about 4 minutes each side, or until just cooked through.

5. Combine the spinach, onion, dates, sesame seeds and pita bread and almonds, toss together with ¼ of the dressing.