Dukkah crusted chicken breast with mashed pumpkin and green beans

ServesServes 4


  • 100g roasted almonds
  • 75g toasted sesame seeds
  • 3 teaspoons cumin seeds
  • 3 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons sea salt
  • 4 chicken breasts
  • olive oil


  1. Preheat oven to 180° C
  2. Chop the almonds and place with the sesame seeds into the bowl of a food processor
  3. Dry roast the cumin, coriander and fennel seeds over a low heat until fragrant
  4. Coarsely grind the spices and add to the bowl with the salt
  5. Process until almonds are chopped to a chunky powder
  6. Clean chicken breasts, brush with the olive oil and lightly coat with the almond crust
  7. Heat a large frypan over a medium heat, add some olive oil and cook the chicken breast until golden
  8. Place in the oven and cook until chicken is ready
  9. Serve with mashed pumpkin and blanched beans tossed in olive oil and more of the dukkah

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