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Spiced chicken breasts on a salad with a hot feta dressing


  • Dry roast the coriander and cumin seeds with the whole cloves, crumbled cinnamon stick and saffron in a heavy-bottomed pan until lightly toasted and the seeds begin to pop, continually stirring. Then grind with a mortar and pestle (or in a food processor). 
  • Add the turmeric, a good pinch of salt, 1-2 garlic cloves, the lemon zest and a good splash of olive oil. Stir until well combined and taste for seasoning. 
  • Then transfer the paste to a large bowl and toss in the chicken until well coated. Refrigerate for 1-2 hours, tossing now and again. 
  • When ready, blanch the potatoes in lightly salted, boiling water until just tender, adding the beans towards the end. Drain well, slice the potatoes when cool enough to handle and set aside. 
  • At the same time, heat a little oil in a heavy-bottomed pan and cook the chicken, skin side up first, with any of the leftover paste. Cover and gently cook for about 15-20 mins, adding a little water to the pan if the spices are burning. 
  • To make the dressing, gently heat the red wine vinegar with the lemon juice, mustard and 1 garlic clove in a pot, whisking until well combined. Then add the feta, whisk until dissolved and then taste for seasoning.
  • Put the potatoes and beans in a large bowl with the red onion, tomatoes, rocket and olives. Toss with the hot dressing to taste. 
  • To serve, mound the salad on individual plates and top with the chicken.


  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 3 whole cloves
  • 1 cinnamon stick, crumbled
  • a good pinch of saffron threads
  • 1 heaped tspn turmeric
  • sea salt
  • 2-3 large garlic cloves, crushed
  • grated rind & juice of 1 lemon
  • 8 chats (baby potatoes), scrubbed
  • 20 green beans, blanched
  • olive oil
  • 4 chicken breasts, skin on
  • 50 ml red wine vinegar 
  • 1 heaped tspn Dijon mustard
  • 150 gm marinated feta
  • 1 small red onion, finely sliced
  • 8 cherry tomatoes, halved
  • a good handful of wild rocket leaves
  • a few pitted black olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm