Dukkah Crusted Chicken
with Feta and Roasted Veggies
The Egyptian blend of dukkah is no ordinary spice mix, which is exactly why it’s the showstopper in tonight’s recipe. A crunchy, subtle mix of roasted hazelnut, sesame and thyme, we’ve used dukkah to crust tonight’s roasted chicken which works beautifully with creamy feta, lemony courgette and smoky roasted vegetables. If you’re looking for a quick fix dinner with big flavours, this is the one!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
2
Chicken Breasts
100
Feta Cheese
15
Honey
10
Flat Leaf Parsley
1
Sweet Potato
½
Lemon
1
Courgette
(May contain Celery)
2
Dukkah Mix
1
Red Onion
Not included in your delivery
1
Oil for the Chicken
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato (no need to peel!) into 2cm cubes. Halve, peel and chop each red onion into four wedges. Halve, then remove the core from the red pepper and chop into 2cm chunks. Remove the ends from the courgette and slice into 1cm thick rounds. Roughly chop the parsley (stalks and all) and crumble the feta cheese.
Place the sweet potato, pepper and onion on a lined baking tray, drizzle over some oil and a pinch of salt and pepper. Turn to coat in the seasoning, then roast on the top shelf of your oven until the veggies are soft and slightly caramelised, 30 mins. Turn halfway through cooking.
Put half the dukkah spice mix in a large bowl with the olive oil (amount specified in the ingredient list). Toss the chicken in the dukkah mix until each breast is nicely coated. Season with salt and pepper. TIP: Remember to wash your hands after handling raw meat!
Heat a frying pan over medium-high heat (no oil). Lay in the chicken and cook until browned, 2 mins on each side. TIP: Make sure the pan isn't so smoking hot that you burn the dukkah! Transfer to another baking tray. When the veggies have been cooking for 15 mins, put the chicken on the middle shelf of your oven to cook for the remaining 15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, squeeze the lemon juice into a small bowl, stir in the honey, remaining dukkah and the olive oil (amount specified in the ingredient list). Dressing made! Wash the frying pan that you used for the chicken and put on high heat. When the pan is hot, add the courgette slices (no oil). Cook until lightly charred, 3-4 mins on each side. When charred, transfer to a plate and season with salt and pepper.
When the chicken is cooked, remove from the oven and rest on a chopping board for a couple of minutes. Add the courgette to the veggie tray in your oven and heat through while the chicken rests , 2-3 mins. Once rested, cut the chicken into 2cm thick slices. Serve the veggies on plates, sprinkle the parsley and feta over and top with the chicken slices. Finish with the lemony dressing. Enjoy!
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