It could not be simpler to throw together – all in the one dish that you can also bring to the table. The version below is skinless only because that is what I unearthed when rummaging in the freezer, wondering what to cook for dinner later! It protects the meat from drying out and also adds a crispy note to the textures. I’ve made this with both skin on and skinless chicken breasts and prefer it with the skin left on. You end up with the salty halloumi, the warmth of the thyme, the sweet honey and the sharp pomegranate molasses which are the perfect foil to the breast meat. I’ve added shallots and garlic for a deeper flavour and included a dash of pomegranate molasses to balance the sweetness of the honey. Despite my reservations about breast meat, I’ve made this a few times with a few tweaks, here and there. She cooked some chicken breasts and halloumi together with a drizzle of honey and it stuck in my mind. I was mesmerised as much by the incredble view of the sea outside her kitchen window as by her effortless styling of the food on the plates. What if someone is really hungry? It doesn’t sit comfortably with my ethos of passing round a generous platters of food for everyone to help themselves from.Ī few years ago, I watched Donna Hay on television, cooking and baking hew way to exquisite looking food. I would much rather buy a whole chicken or those packs of legs and thighs and anyway, I don’t really like to cook in individual portions, and with chicken breast meat, it has to be individual portions, unless you are cutting it up for curries, skewers or goujons. It’s easy to overcook, bland and expensive. I have a real aversion to buying chicken breast meat.
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