4 chicken breasts, skin on, bone in

salt & pepper

200ml chicken stock

50g butter

1 lemon, halved

head broccoli, broken into florets

100g Medjool dates, roughly chopped

50g toasted, roughly chopped hazelnuts

100ml chicken stock

For the dressing

90g tahini

juice 1 lemon

30ml cold water

clove crushed garlic

30ml extra virgin olive oil

garnish with sumac and chopped parsley


1. Oil and season the chicken. Cook skin side down on med/high heat for 6 minutes

2. Flip over, add stock, butter and lemon to the pan. Roast at 200°C for 25 minutes

3. Fry broccoli in oil until charred, add stock and dates, reduce to virtually nothing, turning occasionally. Should be crunchy but not raw.

4. Add hazelnuts.

5. To make the dressing, whisk the tahini together with everything else

6. Put the broccoli mix in a big shallow bowl/platter, spoon over the pan juices from the chicken, sit the chicken on top, drizzle the tahini dressing, garnish with parsley and sumac.