Autumn is in full swing here on the Central Coast and it is even feeling a tad wintery in our gully, but I am always up for a chicken salad. The thought of roasting feijoas with these warming spices and drizzling it all with creme fraiche sounds like just the ticket for a light lunch.

This recipe comes from Amanda Laird, who writes regularly for the New Zealand Herald. She gets quite excited about feijoa season and has a number of other scrumptious sounding recipes on the New Zealand Herald site.


Serves 4


  • 8 feijoas
  • 1 1/2 tablespoons grapeseed oil
  • 1 teaspoon cumin seeds
  • 1/2 tablespoon sweet chilli sauce
  • 4 free-range chicken thighs, boneless or use breasts
  • 4 teaspoon garam masala
  • salt
  • 12 fresh dates
  • 4 handfuls of small spinach leaves
  • creme fraiche to serve
  1. Preheat oven to 200°C. Peel and slice the feijoas. Pour over a tablespoon of oil then using your hands, mix with the cumin seeds and sweet chilli sauce. Bake for 15-20 minutes or until sticky and golden.
  2. Rub the chicken with 1 tablespoon of oil and the garam masala. Season and roast for 15-20 minutes: the breasts will take a little longer than the thighs.
  3. Break up the dates and remove the stones. Slice the chicken and plate with the leaves, feijoas and creme fraiche.