Pan-Fried Chicken

Name: Pan-Fried Chicken with Dukkah Roasted Sweet Potato and Citrus Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Sweet Potato; 1 Dukkah Mix; 2 British Chicken Breasts; ½ Lime; 1 Sugar Snap Peas; ½ Sour Cream

with Dukkah Roasted Sweet Potato and Citrus Sour Cream

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Have you come across dukkah before? It's a traditional Egyptian mixture of roasted nuts, sesame seeds, thyme and spices. It's fabulous mixed with olive oil as a dip for bread or as a seasoning, sprinkled over salads, meat or vegetables. Here it goes beautifully with sweet potatoes ,turning them into the perfect accompaniment for pan-fried chicken.

Tags:

Spicy

Allergens:

Peanut

•Celery

•Nuts

•Sesame

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Sweet Potato

Dukkah Mix

(Contains: Peanut, Celery, Nuts, Sesame)

British Chicken Breasts

Lime

Sugar Snap Peas

Sour Cream

(Contains: Milk)

Nutritional information

Energy (kcal)645 kcal

Energy (kJ)2699 kJ

Fat15 g

of which saturates6 g

Carbohydrate85 g

of which sugars23 g

Protein49 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Cling Film

•Grill Pan

•Bowl

•Plate

Instructions

Preheat your oven to 220°C and put a Large Saucepan of water with a pinch of salt on to boil for the sugar snap peas.Chop the sweet potato into roughly 2cm cubes (no need to peel!). Place on a baking tray in a single layer and drizzle over some olive oil. Sprinkle on the dukkah spice mix and season with salt and black pepper. Toss to coat. Roast on the top shelf of your oven until soft in the middle and crispy at the edges, 20-25 mins. * TIP *: Turn halfway through to get an even crispiness - don’t worry if they break up a bit.

Place your hand flat on top of one of the chicken breasts and slice into it from the side so it opens like a book. You’ve now butterflied your chicken! Repeat for all breasts. Lay the chicken between two sheets of clingfilm. Whack the chicken with a frying pan until it is 1cm thick.

Take the frying pan you whacked the chicken with, add a drizzle of oil and put it on medium heat. Season the chicken with salt and black pepper. Grate over some lime zest and rub it in. Remember to wash your hands afterwards! Once your pan is hot, lay in the chicken and cook until beginning to brown, 4 mins on each side. When done, remove to a plate. * TIP *: The chicken is cooked when it is no longer pink in the middle.

Whilst the chicken is cooking, pop the sugar snap peas in your pan of boiling water. Cook for just under 3 mins. They should be tender but retain a little bit of crunch. Drain in a colander and set aside.

Put the sour cream in a small bowl and mix in a dash of lime juice. Season with salt and black pepper. Taste and add more lime juice or seasoning to your liking.

Serve the chicken on top of your dukkah sweet potato with some sugar snap peas on the side. Finish with a dollop of citrus sour cream. Enjoy!