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