Dukkah Crusted Chicken

Name: Dukkah Crusted Chicken with Roast Cauliflower and Chickpeas
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 30 Grams of Whole almonds; 2 Grams of Cumin seeds; 2 Grams of Coriander seeds; 5 Grams of Sesame seeds; 0 Tsp of Salt; 0 Tsp of Black pepper; 1 Tbsp of Olive oil; 400 Grams of Cauliflower; 1 Piece of Red onion; 240 Grams of Chickpeas; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 2 Grams of Paprika powder; 1 Grams of Cinnamon powder; 0 Tsp of Salt; 0 Tsp of Black pepper; 1 Piece of Lemon; 15 Grams of Fresh parsley; 60 Grams of Tahini; 20 Grams of Pomegranate molasses; 50 Grams of Feta cheese

with Roast Cauliflower and Chickpeas

Egyptian inspired flavours

32 Reviews

Cals 805 · Prot 73 · Carbs 70 · Fat 34

Low Carb

Global Eats

40 min

Dukkah Crusted Chicken with Roast Cauliflower and Chickpeas

Egyptian inspired flavours

32 Reviews

Cals 805 · Prot 73 · Carbs 70 · Fat 34

Low Carb

Global Eats

Ingredients

Chicken

Chicken breast

400 Grams

Whole almonds 1*2*

30 Grams

Cumin seeds

2 Grams

Coriander seeds

2 Grams

Sesame seeds 3*

5 Grams

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Olive oil

0.5 Tbsp

Roast vegetables

Cauliflower

400 Grams

Red onion

1 Piece

Chickpeas

240 Grams

Garlic cloves

2 Piece

Olive oil

1 Tbsp

Paprika powder

2 Grams

Cinnamon powder

1 Gram

Salt

0.3 Tsp

Black pepper

0.3 Tsp

To serve

Lemon

1 Piece

Fresh parsley

15 Grams

Tahini 3*

60 Grams

Pomegranate molasses

20 Grams

Feta cheese 4*

50 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2839 / 805
Fats (g)	34.2
of which saturated (g)	4.4
Carbohydrates (g)	70
of which sugars (g)	11.7
Fibers (g)	15.6
Proteins (g)	72.8
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make Dukkah

Preheat the oven to 220°C/200°C fan.
Heat a frying pan to a medium high heat.
Dry toast the almonds, cumin seeds, coriander seeds and sesame seeds for 1-2 min until fragrant.
Use a pestle and mortar to grind until you reach a coarse texture.
Set the dukkah aside for later.

Tip! If you do not have a pestle and mortar, place the nuts and seeds into a sandwich bag and bash with a rolling pin until desired texture is achieved.

2 Prep veg

Chop the cauliflower into florets.
Peel and chop the onion into thin wedges.
Drain and rinse the chickpeas.
Grate the lemon zest, taking care to avoid its bitter white pith.
Pick and roughly chop parsley leaves.
Finely chop the garlic.

3 Roast veg

Toss the cauliflower florets and chickpeas onto a lined baking tray.
Add the chopped garlic, a drizzle of oil, paprika and a pinch of cinnamon.
Cut the lemon in wedges and squeeze over the vegetables, to taste.
Season with a pinch of salt and pepper.
Roast for 12-15 min.

4 Make dressing

Meanwhile, mix the tahini with 1 tsp pomegranate molasses according to taste.

Tip! Add a splash of water to thin out the tahini mixture if it starts to thicken.

5 Roast chicken

Season the chicken breasts with salt and pepper.
Drizzle with oil and scatter the dukkah over the tops.
After the vegetables have roasted for 12-15 min, add the dukkah crusted chicken breasts and chopped onion to the baking sheet.
Roast for 12-15 min until the chicken is cooked.