Dukkah Coated Chicken Breasts

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This is a nice easy cheat using shop bought dukkah with a little extra kick.

It can be hard to find chicken breasts with skin on and bones in here in Perth so I tend to buy whole chooks and break them down into breasts, thighs, legs and wings.

By having the skin on and bones in the breasts have so much more flavour and really retain their moisture. I like to thinly slice the breasts and serve them on top of a big green salad.

Serves 4 if serving them up individually or thinly sliced in salad serves 8.

Ingredients

4 large chicken breasts, skin on, bones in

30g shop bought dukkah

1 teaspoon ground cumin

2 teaspoons sesame seeds

1 pinch chilli powder

salt and pepper

olive oil

Method

Preheat the oven to 190 degrees Centigrade and line a baking tray with baking parchment.

Rub a little olive oil over the skin of each breast.

On a flat plate, combine the dukkah, cumin, sesame seeds, chilli, salt and pepper.

Dip the skin side of he chicken into the dukkah mix, ensure the skin is totally coated.

Repeat with the remaining breasts.

Place the breasts on the prepared tray and pop into the oven.

Bake for 35-40 minutes until fully cooked, baste half way through.

Allow to rest for 5-10 minutes before slicing.

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15 thoughts on “Dukkah Coated Chicken Breasts”

    1. Hi thefoggyfoodie. I just used a shop bought one but I’ve made some fresh this morning so I’ll post the recipe tomorrow, it traditionally has hazelnuts, sesame seeds, cumin seeds, coriander seeds, salt and pepper. ๐Ÿ™‚ Ros

    1. Hi Cooking for the time challenged, it’s a middle eastern nut and spice mix. I’m posting a recipe tomorrow but traditionally it would be made with hazelnuts, sesame seeds, cumin seeds, coriander seeds, salt and pepper. Needless to say mine isn’t! ๐Ÿ™‚ Ros

    1. Hi Sadie, dukkah is a Middle Eastern nut and spice mix, traditionally made with hazelnuts, sesame seeds, cumin seeds, coriander seeds, salt and pepper. I make a non traditional version and I’ll post the recipe tomorrow! ๐Ÿ™‚ Ros

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