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Dukkah crusted chicken

Name: Dukkah crusted chicken
Cook time: 25 min
Yield: 2
Cuisine: Tanta, Egypt

with green tahini sauce

Ready in around 25 mins

RECIPE FACT:

Tahini was originally a by-product of sesame oil production during medieval times but became a treasured staple in its own right. It is not just a Middle Eastern ingredient. Tahini appears in recipes from as far as China, Vietnam, and India.

Nutritional Info:

Energy: 2350kj (561Kcal)
Protein: 36g
Carbohydrate: 17g
Fat: 36g
Contains: Tree Nuts, Sesame, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO PREPARE AND COOK THE VEGETABLES:

Empty the pack of pumpkin wedges on to an oven tray lined with baking paper. Cut the cauliflower in to small bite sized florets. Trim the ends off the shallot and peel. Cut the shallots in half lengthways then separate the individual layers. Place onto the oven tray with the pumpkin. Pour over the lemon, garlic and herb oil then season with salt and pepper and turn to coat then cook in the preheated oven for 2-25 mins.
2. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging. Place into a mixing bowl with the sachet of dukkah and a drizzle of olive oil and turn to coat. Heat a non-stick frying pan over a medium-high heat. When the pan is hot, add the chicken and cook for 3-4 mins on each side. Slice into 4-5 slices before serving.
To serve:

Divide the pumpkin, cauliflower, and shallots between plates. Top with pieces of dukkah crusted chicken and spoon over some green tahini dressing.