This moist yet crunchy chicken is coated in dry roasted nuts, seeds and spices given it a lovely Middle-Eastern accent. Served with a rather unusual carrot hummus and green leaves, it makes a fantastic fancy dinner for all occasions. This Dukkah Chicken with Carrot Hummus recipe is adapted from HelloFresh.
- 1 carrot, diced
- 1/3 cup olive oil
- 1 tin chickpeas, drained & rinsed
- 20 g tahini
- 2 garlic cloves, peeled & crushed
- 1/2 cup water
- 2 tbs parsley, roughly chopped
- 40 g dukkah mix
- 350 g chicken breasts
- 70 g mixed salad, washed
- 1 tomato, chopped
- Preheat your oven to 200ºC/180ºC fan-forced.
- Toss the carrot in half of the olive oil and roast on a lined baking tray for 20 minutes or until soft.
- While you’re roasting the carrot, combine the dukkah with the remaining olive oil and use to cover the chicken with a good crust.
- Preheat a non-stick frying pan or griddle pan to a medium heat and cook the chicken for about 10 minutes on each side or until
it’s cooked through. You may need to turn the chicken a number of times to prevent the crust from burning.
- Combine the roasted carrot, chickpeas, tahini, garlic, water, and parsley in a blender or food processor and pulse until well combined but still a little chunky. Season to taste with salt and pepper.
- Serve the dukkah chicken with a generous portion of your home made hummus and mixed salad, tossed with the tomato and
drizzled with a dressing of your choice.
How often do you eat chicken?
What it your favourite way to eat it?