Dukkah-Crusted Chicken Breasts with Roasted Veg Medley

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I find Egyptian Dukkah one of the most versatile spice blends our wonderful culinary globe has to offer and this recipe is a particular favorite of mine! The succulent, moist chicken breasts are coated in a warming dukkah spice crust and cooked until slightly crisp on the outside, and served alongside a rainbow roasted veg medley that is as good to eat as it is to look at! With a little crunch from the pumpkin seeds plus an added burst of health, this combination is just perfect and oh so delicious!
If you would like to try our other middle eastern and African dishes you can find them here

Spices used in this recipe

  • egyptian dukkah

    Egyptian Dukkah Original – Mild

    $3.45
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    Egyptian Dukkah Original – Mild

    Product description

    Dukkah is essentially a blend of roasted nuts seasoned with herbs and spices. The most popular use of this traditional Middle-Eastern blend is to take Turkish bread and dip in olive oil, then dip the bread into the dukkah as a tasty snack. Our blend is made with roasted and crushed hazelnuts and raw ground almonds combined with sesame seeds, cumin, coriander, sumac, marjoram, thyme and salt.

    SKU: B0043
    $3.45

Method

  1. Remove your chicken breasts from the fridge 30 minutes before cooking.

    Preheat your oven to 220c degrees /200c fan-forced. Lay your pumpkin and beetroot cubes and red onion slices out on a lined baking sheet on a single layer and drizzled with olive oil and a good pinch of salt and pepper. Roast in the oven for 30-35 minutes or until cooked all the way through.

  2. While the veg bakes, combine 2tbsp of your dukkah and your plain flour on a plate with a good pinch of salt and pepper. Dust your dukkah/flour mixture over all sides of each chicken breast, pressing the mix into the meat to ensure it encrusts it.

  3. Place a large oven-proof pan on medium heat with a good drizzle of olive oil and once hot, place your chicken breasts in. Brown them on both sides then transfer the pan to the oven where the veg is baking and bake for 12-15 minutes, or until cooked all the way through.

  4. While everything cooks, combine 4tbsp olive oil with 2tbsp balsamic vinegar and the remaining tbsp of dukkah and mix well.

    Once the veg is cooked, add to a large bowl with the baby spinach, pumpkin seeds, and dressing and toss to coat. Slice your cooked chicken breasts, serve alongside your veg medley and enjoy!

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