Dukkah Crusted Chicken
with hummus, broccoli and sweet potato

Serves 4

 Ingredients:

• 2 chicken breasts
• 50g shelled and roasted pistachio nuts
• 50g roasted almonds
• 50g roasted cashew nuts
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame
• 2 tablespoons nigella seeds
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground fennel seeds
• 400g cooked chickpeas
• 100g tahini paste
• 1 clove garlic
• 100 ml lemon juice
• 2 stalks broccoli
• 1 large sweet potato

Method:

1. Prepare the hummus. Grind the chickpeas with the tahini, lemon juice, garlic, and a little water until smooth. Add salt and pepper to taste. Set aside.
2. Lay the chicken breasts flat on your chopping board. With your knife parallel to the board, slice each chicken breast in half. You should have 4 even, thin pieces of chicken.
3. Prepare the dukkah. In a food processor, pulse the pistachio, almond and cashew to a consistency of course breadcrumbs. Add the cumin, fennel, coriander, sesame, and nigella seeds, along with salt and pepper. By hand, mix through until evenly distributed.
4. Press each chicken breast into the dukkah mix and place on a flat oven tray lined with baking paper. Bake at 180c for 10-15 mins until cooked then let it rest.
5. Cut the broccoli into florets, and peel and dice the sweet potato in 2 cm cubes. Steam until tender.
6. Once rested, slice each piece of chicken into 4.
7. To arrange, spread a thin layer of hummus on a plate, then add the chicken along with the broccoli and sweet potato.
8. Enjoy 🙂