Yoghurt Dukkah Chicken Q3
with Aubergine and Bulgur Wheat
- Milk
- May contain traces of allergens
- Celery
Have you heard of dukkah? It's a delicious Egyptian condiment full of nuts, spices and herbs. We're so inspired by our dukkah suppliers - they ONLY make dukkah, so they're absolute experts - that’s why we made them spice of the month! Voila!
Ingredients
1 unit(s)
Bell Pepper
2 unit(s)
British Chicken Breasts
100 grams
Bulgur Wheat
3 unit(s)
Spring Onion
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Aubergine
(May contain traces of: Celery)
2 pot(s)
Dukkah Mix
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water
Instructions
Fill a saucepan with the water (amount specified in the ingredient list) and bring to the boil on high heat, with the chicken stock pot. Once the water is boiling, pour in the bulgur wheat, place a lid on the pot and rest off the heat for 15 mins, or until the water has completely soaked into the wheat. Tip: The bulgur can rest for more than 15 mins, it will just keep warm in the pan.
In the meantime, cut the aubergine in half lengthways, cut each half into strips and then chop the strips into roughly 2cm cubes. Remove the core from the red pepper and chop into roughly 2cm cubes. remove the root and thinly slice the spring onion (keep the white and green parts separate).
Put your aubergine on a baking tray and drizzle over enough oil that your aubergine is just coated. Sprinkle over a pinch of salt and a black pepper and roast on the middle shelf of your oven for 25 mins. After 10 mins, add your pepper to the baking tray, stir together (careful not to burn yourself!), and pop back into your oven.
Meanwhile, lay the chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken! Repeat.
Season the chicken and the yoghurt with a pinch of salt and black pepper. Put your chicken on a lightly oiled baking tray. Coat the top of each chicken breast with 1 tbsp of yoghurt (use a spoon to spread it out), then evenly sprinkle 1 tbsp of dukkah spice mix over each chicken breast. Roast on the top shelf of your oven for 15-20 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Once your veggies are cooked, take them out of your oven and add them to the pot of bulgur along with the whites of your spring onion. Stir everything together. Tip: If there are any juices left in the chicken tray then pour them in too! Cut your chicken into 2cm wide slices and serve on top of your veggies and bulgur wheat. Sprinkle over the greens of your spring onion and finish with a dollop of leftover yoghurt. Tuck in!
