Dukkah-Crusted Chicken Breast

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

4.5

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Cling Wrap
  • Paper Towel
  • Butter
Photo of Dukkah-Crusted Chicken Breast
  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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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.

  5. GET THAT CHICKY GOLDEN

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. AROMAS OF THE MIDDLE EAST

    Plate up the Sumac Sweet Potato and minty greens alongside the Dukkah-crusted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the ginger and Lemon yoghurt to taste. Wow!

  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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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.

  5. GET THAT CHICKY GOLDEN

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. AROMAS OF THE MIDDLE EAST

    Plate up the Sumac Sweet Potato and minty greens alongside the Dukkah-crusted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the ginger and Lemon yoghurt to taste. Wow!

  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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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.

  5. GET THAT CHICKY GOLDEN

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. AROMAS OF THE MIDDLE EAST

    Plate up the Sumac Sweet Potato and minty greens alongside the Dukkah-crusted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the ginger and Lemon yoghurt to taste. Wow!

  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 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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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.

  4. 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.

  5. GET THAT CHICKY GOLDEN

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. AROMAS OF THE MIDDLE EAST

    Plate up the Sumac Sweet Potato and minty greens alongside the Dukkah-crusted Chicken/" title="View all our recipes with Chicken at eCook">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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