Serves: 4
INGREDIENTS
Salad
½ cup Greek yoghurt
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
large handful coriander, chopped
handful flat-leaf parsley, chopped
2 x 400 gram tins cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
handful rocket leaves, to serve
Chicken
4 x 200 gram chicken breasts, skin on
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
sea salt and freshly ground pepper
METHOD
Put the yoghurt, lemon juice, olive oil and ground spices in a small bowl and stir well to combine. Add chickpeas. Season then gently stir through the fresh herbs, leaving a few aside for garnishing. Cover and refrigerate while you cook the chicken.
Preheat the oven to 220°C.
Combine the olive oil, cumin, coriander and paprika and brush all over the chicken. Season.
Heat a heavy-based ovenproof sauté pan over a high heat. Place the chicken skin side down in the hot pan and sear for 2-3 minutes or until golden and crispy. Turn and sear for a further minute on the other side before transferring the whole pan to the hot oven. Cook for a further 10-12 minutes then leave to rest for a few minutes before serving with the chickpea salad and rocket.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!