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Roasted Chicken Leg with Pan Seared Tempeh, Microherbs Salad and Pomegranate Reduction Sauce

We love the rustic flavours here, especially the combination of tastes and textures in the entire dish.
This recipe incorporates our favourite Tiny Greens Pomegranate fruit kefir and locally grown Tiny Greens Microgreens.
The tart, yet sweet taste of the Pomegranate reduction is a perfect compliment to the flavour of the roasted chicken.
Paired with a gorgeous fresh microherb salad filled with beautiful, natural punchy flavours that contains more nutrients than their mature counterparts.
This meal can be rustled up in next to no time - cooking up an amazing lunch / dinner has never been easier!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Main Course, Salad
Servings 2


Roasted Chicken

  • 2 Chicken Leg
  • 10 gm Garlic Powder
  • 10 gm Onion Powder
  • 40 ml Lea & Perrins Sauce
  • 1 pinch Salt
  • 1 tsp Sugar

Pomegranate Reduction

  • 200 ml Tiny Greens Pomegranate Kefir
  • 100 ml Pomegranate Juice
  • 1 tbsp Brown Sugar
  • 1 pinch Salt
  • 1 stick Thyme

Roasted Tempeh / Microherbs Salad

  • 250 gm Tempeh
  • 100 gm Tiny Greens Mix Microgreens (Sunflower, Pea Shoot, Mustard, Fava, Beetroot and Red Amaranth)
  • 3-5 pieces Heirloom Tomatoes
  • 10 ml Olive Oil
  • 1 wedge Lemon
  • 1 pinch Salt
  • 1 pinch Pepper


Roasted Chicken

  • Marinate the chicken with seasoning and store in the chiller for an hour.
  • Pre-heat oven at 180°C.
  • Take marinated chicken out from the chiller and pat skin side dry.
  • Pan sear chicken skin side down with olive oil till golden brown
  • Add garlic under the chicken onto a baking tray and leave to bake for 25 minutes.

Pomegranate Reduction

  • Pour Tiny Greens Pomegranate Fruit Kefir into the Sauce Pan and bring it to a boil.
  • Add freshly squeezed pomegranate juice, crushed garlic and thyme.
  • Reduce the sauce to a dark red, shiny glaze.
  • Season with salt and pepper. Finish it off by straining the reduction with a fine strainer.

Pan Seared Tempeh / Tinygreens Microherbs Salad

  • Sear Heirloom Tomatoes and Tempeh with olive oil until it has a nice caramel colour.
  • Season the Tempeh and Heirloom Tomatoes with salt and pepper. Leave aside to cool.
  • With a small knife, harvest your Tiny Greens Microgreens from their pots into a bowl.
  • Add your pan seared Heirloom Tomatoes, Tempeh, Fresh Pomegranate and Olive oil together in your bowl of Microgreens and toss it well.
  • Finish off your salad by squeezing a lemon wedge and season to perfection.
  • Plate all your components together and it is ready to be served.