Skip to the beginning of the images gallery

Hazelnut dukkah chicken

Name: Hazelnut dukkah chicken
Cook time: 20 min
Yield: 2

with charred broccolini and basil goddess dressing

Ready in around 20 mins

RECIPE FACT:

Dukkah is a spice mix usually consisting of cumin, coriander, sesame seeds, nuts and herbs. It is used as a savoury condiment throughout the Mediterranean.

Nutritional Info:

Energy: 2172kj (519Kcal)
Protein: 49g
Carbohydrate: 22g
Fat: 23g
Contains: Milk, Tree Nuts, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

1. To cook the broccolini:

Trim the woody ends off the broccolini and discard. Slice in half-length ways. Place a non-stick frying pan over a medium-high heat. Once hot, add the broccolini, spray with oil, season with salt and cook turning occasionally for 4-5 mins until charred and tender. Remove from the pan. BBQ method: Heat up the grill of a bbq. Spray broccolini with oil and grill for 4-5 mins until charred and tender.
2. To prepare the salad:

Place the butter beans into a sieve, rinse well under cool running water and drain well. Place baby lettuce leaves into a salad bowl with the butter beans. Using half the cucumber, peel and slice into ½ cm slices on the diagonal and place in the salad bowl. Add half the basil goddess dressing and toss to combine.
3. To cook the chicken:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each chicken breast into 4 even pieces. Respray the pan with oil and place back over a medium heat. Once hot add the chicken pieces and cook for 3-4 mins on each side until golden and cooked through. BBQ method: Grill the chicken pieces on the grill of a bbq for 3-4 mins each side until cooked through.
To serve:

Spoon salad onto plates and top with charred broccolini, and chicken pieces. Crumble over feta and sprinkle with hazelnut dukkah. Dollop with remaining basil goddess dressing.