See the recipes below for some of the delicious creations you can make with The Bare Bird.
The Bare Bird Chicken Breast with Msabaha, Chickpea & Pomegranate Salad
Serves: 4
=R1=
Braised Whole Chicken with Green Curry & Braised Pineapple & Tomato Hasselback
Serves: 6
=R2=
Chilled Soba Noodle Soup with Sesame Chicken
Serves: 4
=R3=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 The Bare Bird chicken breasts
- 50g ground turmeric
- 200mL olive oil
- 400g msabaha sauce
- 1 tin chickpeas (or 300g of dried chickpeas, soaked overnight)
- 12 Medjool dates
- 1 tin chickpeas (or 300g of dried chickpeas, soaked overnight)
- 2 red chillies
- Seeds 1 pomegranate
- 2 stalks fresh dill
- 2 stalks fresh oregano
- Sumac & cumin (optional)
Method
- Rub chicken breasts with turmeric and olive oil and leave to marinate at least 1 hour (marinating overnight will result in deeper flavour).
- Add msabaha sauce to base of pan, layer chickpeas over top and bring to boil.
- Add chicken breasts, dates and chillies to pan and place tray in fan-forced oven at 180°C for 30–40 mins.
- Remove from oven, top with pomegranate seeds, dill and oregano.
- Sprinkle cumin and sumac at the end, to taste (optional).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
