with Dukkah Roasted Sweet Potato and Citrus Sour Cream
Have you come across dukkah before? It's a traditional Egyptian mixture of roasted nuts, sesame seeds, thyme and spices. It's fabulous mixed with olive oil as a dip for bread or as a seasoning, sprinkled over salads, meat or vegetables. Here it goes beautifully with sweet potatoes ,turning them into the perfect accompaniment for pan-fried chicken.
Allergens
Utensils
Tags
Sweet Potato
1
Dukkah Mix
1
British Chicken Breasts
2
Lime
0.5
Sugar Snap Peas
1
Sour Cream
0.5
Preheat your oven to 220°C and put a Large Saucepan of water with a pinch of salt on to boil for the sugar snap peas.Chop the **sweet potato** into roughly 2cm cubes (no need to peel!). Place on a baking tray in a single layer and drizzle over some **olive oil**. Sprinkle on the **dukkah spice mix** and season with **salt** and **black pepper**. Toss to coat. Roast on the top shelf of your oven until soft in the middle and crispy at the edges, 20-25 mins. * **TIP** *: Turn halfway through to get an even crispiness - don’t worry if they break up a bit.
Place your hand flat on top of one of the **chicken breasts** and slice into it from the side so it opens like a book. You’ve now butterflied your chicken! Repeat for all breasts. Lay the **chicken** between two sheets of clingfilm. Whack the **chicken** with a frying pan until it is 1cm thick.
Take the frying pan you whacked the chicken with, add a drizzle of **oil** and put it on medium heat. Season the **chicken** with **salt** and **black pepper**. Grate over some **lime zest** and rub it in. Remember to wash your hands afterwards! Once your pan is hot, lay in the **chicken** and cook until beginning to brown, 4 mins on each side. When done, remove to a plate. * **TIP** *: The chicken is cooked when it is no longer pink in the middle.
Whilst the **chicken** is cooking, pop the **sugar snap peas** in your pan of boiling water. Cook for just under 3 mins. They should be tender but retain a little bit of crunch. Drain in a colander and set aside.
Put the **sour cream** in a small bowl and mix in a dash of **lime juice**. Season with **salt** and **black pepper**. Taste and add more **lime juice** or **seasoning** to your liking.
Serve the **chicken** on top of your **dukkah sweet potato** with some **sugar snap peas** on the side. Finish with a dollop of **citrus sour cream**. **Enjoy!**
645
kcal
Energy (kcal)
2699
kJ
Energy (kJ)
15
g
Fat
6
g
of which saturates
85
g
Carbohydrate
23
g
of which sugars
49
g
Protein
1
g
Salt
