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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Dukkah-Crusted Chicken Breast?
The preparation time for Dukkah-Crusted Chicken Breast with sumac sweet potato wedges & a lemon yoghurt drizzle is between 35 and 50 minutes.
What is the total time required to make Dukkah-Crusted Chicken Breast with sumac sweet potato wedges & a lemon yoghurt drizzle?
The total time required to make Dukkah-Crusted Chicken Breast with sumac sweet potato wedges & a lemon yoghurt drizzle is between 40 and 60 minutes.
How many servings does Dukkah-Crusted Chicken Breast provide?
4 servings
What are the main ingredients in Dukkah-Crusted Chicken Breast?
Chicken, Dukkah, Free-range Chicken Breast, Fresh Ginger, Fresh Mint, Greek Yoghurt, Green Beans, Green Leaves, Lemon, Sumac, Sweet Potato
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?
Chicken, Dukkah, Free-range Chicken Breast, Fresh Ginger, Fresh Mint, Greek Yoghurt, Green Beans, Green Leaves, Lemon, Sumac, Sweet Potato
How many calories does Dukkah-Crusted Chicken Breast have?
calories
How much fat content does Dukkah-Crusted Chicken Breast have?
grams
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