What are the main ingredients in Dukkah-Crusted Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Butter

What is the nutritional information of Dukkah-Crusted Chicken Breast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Dukkah-Crusted Chicken Breast?

AROMAS OF THE MIDDLE EAST: Plate up the sumac sweet potato and minty greens alongside the dukkah-crusted chicken. Drizzle over the ginger and lemon yoghurt to taste. Wow! SUMAC SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining cooking time. CHICKEN PREP: Pat the chicken breasts dry with paper towel and place on a cutting board, flat-side down. Lay the palm of your non-cutting hand on top of a breast. Using a sharp knife, slice through horizontally to make two thin breast pieces. Repeat this step with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, an empty jar, or a rolling pin, flatten and tenderise them by gently pounding until halved in thickness. Coat in the dukkah, season, and set aside for frying. GINGER & LEMON YOGHURT: Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced ginger for about a minute until fragrant and starting to crisp. Remove from the pan and allow to drain on some paper towel. Once cooled, transfer to a bowl and add in the yoghurt and the juice of 2 lemon wedges. Mix to combine, season, and set aside for serving. MINTY GREENS: Return the pan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, place in a bowl with the rinsed green leaves and sliced mint. Toss together with a drizzle of oil and some seasoning. Set aside for serving. GET THAT CHICKY GOLDEN: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken pieces for 2-3 minutes per side until cooked through and crisping up. Remove from the pan on completion and allow to rest for 3 minutes before serving.

What should be prepared from my kitchen to make Dukkah-Crusted Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Butter

Dukkah-Crusted Chicken Breast

Name: Dukkah-Crusted Chicken Breast
Prep time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Paper Towel; Butter

An Egyptian nut and spice blend, dukkah brings class to any dish. Here, it makes a crunchy coating for tender, grilled chicken and a perfect flavour partner for sumac-spiced sweet potato – all doused in a ginger, lemon, and yoghurt dressing.

Dukkah-Crusted Chicken Breast

with sumac sweet potato wedges & a lemon yoghurt drizzle

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 60 minutes

Ingredients:

Chicken
Dukkah
Free-range Chicken Breast
Fresh Ginger
Fresh Mint
Greek Yoghurt
Green Beans
Green Leaves
Lemon
Sumac
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel
Butter

Serves 1

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining cooking time.
CHICKEN PREP
Pat the chicken breast dry with paper towel and place on a cutting board, flat-side down. Lay the palm of your non-cutting hand on top of the breast. Using a sharp knife, slice through horizontally to make two thin breast pieces. Lay them side-by-side and cover with cling wrap. Using a mallet, an empty jar, or a rolling pin, flatten and tenderise them by gently pounding until halved in thickness. Coat in the dukkah, season, and set aside for frying.
GINGER & LEMON YOGHURT
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced ginger for about a minute until fragrant and starting to crisp. Remove from the pan and allow to drain on some paper towel. Once cooled, transfer to a bowl and add in the yoghurt and the juice of 1 lemon wedge. Mix to combine, season, and set aside for serving.
MINTY GREENS
Return the pan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 3-4 minutes until cooked al dente. On completion, place in a bowl with the rinsed green leaves and sliced mint. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
GET THAT CHICKY GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken pieces for 2-3 minutes per side until cooked through and crisping up. Remove from the pan on completion and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potato and minty greens alongside the dukkah-crusted chicken. Drizzle over the ginger and lemon yoghurt to taste. Wow!

Sweet Potato - 250g
Sumac - 5ml
Free-Range Chicken Breast - 1
Dukkah - 30ml
Fresh Ginger - 10g
Greek Yoghurt - 45ml
Lemon - 1
Green Beans - 80g
Green Leaves - 20g
Fresh Mint - 3g

Download the Recipe

Serves 2

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining cooking time.
CHICKEN PREP
Pat the chicken breasts dry with paper towel and place on a cutting board, flat-side down. Lay the palm of your non-cutting hand on top of a breast. Using a sharp knife, slice through horizontally to make two thin breast pieces. Repeat this step with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, an empty jar, or a rolling pin, flatten and tenderise them by gently pounding until halved in thickness. Coat in the dukkah, season, and set aside for frying.
GINGER & LEMON YOGHURT
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced ginger for about a minute until fragrant and starting to crisp. Remove from the pan and allow to drain on some paper towel. Once cooled, transfer to a bowl and add in the yoghurt and the juice of 2 lemon wedges. Mix to combine, season, and set aside for serving.
MINTY GREENS
Return the pan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, place in a bowl with the rinsed green leaves and sliced mint. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
GET THAT CHICKY GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken pieces for 2-3 minutes per side until cooked through and crisping up. Remove from the pan on completion and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potato and minty greens alongside the dukkah-crusted chicken. Drizzle over the ginger and lemon yoghurt to taste. Wow!

Sweet Potato - 500g
Sumac - 10ml
Free-Range Chicken Breast - 2
Dukkah - 60ml
Fresh Ginger - 20g
Greek Yoghurt - 85ml
Lemon - 1
Green Beans - 160g
Green Leaves - 40g
Fresh Mint - 5g

Download the Recipe

Serves 3

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining cooking time.
CHICKEN PREP
Pat the chicken breasts dry with paper towel and place on a cutting board, flat-side down. Lay the palm of your non-cutting hand on top of a breast. Using a sharp knife, slice through horizontally to make two thin breast pieces. Repeat this step with the other breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, an empty jar, or a rolling pin, flatten and tenderise them by gently pounding until halved in thickness. Coat in the dukkah, season, and set aside for frying.
GINGER & LEMON YOGHURT
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced ginger for about a minute until fragrant and starting to crisp. Remove from the pan and allow to drain on some paper towel. Once cooled, transfer to a bowl and add in the yoghurt and the juice of 2 lemon wedges. Mix to combine, season, and set aside for serving.
MINTY GREENS
Return the pan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 4-5 minutes until cooked al dente. On completion, place in a bowl with the rinsed green leaves and sliced mint. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
GET THAT CHICKY GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken pieces for 2-3 minutes per side until cooked through and crisping up. Remove from the pan on completion and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potato and minty greens alongside the dukkah-crusted chicken. Drizzle over the ginger and lemon yoghurt to taste. Wow!

Sweet Potato - 500g
Sumac - 10ml
Free-Range Chicken Breast - 2
Dukkah - 60ml
Fresh Ginger - 20g
Greek Yoghurt - 85ml
Lemon - 1
Green Beans - 160g
Green Leaves - 40g
Fresh Mint - 5g

Download the Recipe

Serves 4

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining cooking time.
CHICKEN PREP
Pat the chicken breasts dry with paper towel and place on a cutting board, flat-side down. Lay the palm of your non-cutting hand on top of a breast. Using a sharp knife, slice through horizontally to make two thin breast pieces. Repeat this step with each breast. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, an empty jar, or a rolling pin, flatten and tenderise them by gently pounding until halved in thickness. Coat in the dukkah, season, and set aside for frying.
GINGER & LEMON YOGHURT
Place a large, nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced ginger for about 2 minutes until fragrant and starting to crisp. Remove from the pan and allow to drain on some paper towel. Once cooled, transfer to a bowl and add in the yoghurt and the juice of 4 lemon wedges. Mix to combine, season, and set aside for serving.
MINTY GREENS
Return the pan to a medium-high heat with a splash of water to cover the base. Once bubbling, simmer the sliced green beans for 6-7 minutes until cooked al dente. On completion, place in a bowl with the rinsed green leaves and sliced mint. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
GET THAT CHICKY GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken pieces for 2-3 minutes per side until cooked through and crisping up. You may need to do this step in batches. Remove from the pan on completion and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potato and minty greens alongside the dukkah-crusted chicken. Drizzle over the ginger and lemon yoghurt to taste. Wow!