Pan-Fried Chicken
with Dukkah Roasted Sweet Potatoes and Citrus Sour Cream
Have you come across dukkah before? It's a traditional Egyptian-style 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 potato, turning them into the perfect accompaniment for pan-fried chicken.
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
Small Sweet Potato
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
2
Chicken Breasts
½
Lime
1
Sugar Snap Peas
½
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and put a large saucepan of water on to boil. Chop the sweet potato into roughly 2cm cubes (no need to peel!). Place on a lined baking tray and drizzle over some 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.
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 used to flatten the chicken, 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, 5 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 roasted sweet potato with some sugar snap peas on the side. Finish with a dollop of citrus sour cream. Enjoy!
