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Dukkah crusted chicken with raspberry and hazelnut salad
Dukkah crusted chicken with raspberry and hazelnut salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Global flair elevates tender chicken in this aromatic dish.
Ingredients:
  • 45g hazelnuts
  • 24.00 gm sesame seeds
  • 30.00 ml cumin seeds
  • 30.00 ml coriander seeds
  • 1.20 gm sea salt flakes
  • 1/2 tsp freshly ground black pepper
  • 4 (about 200g each) chicken breast fillets
  • 40.00 ml fresh raspberries
  • 40.00 ml white wine vinegar
  • 11.80 gm Dijon mustard
  • 36.80 gm hazelnut oil
  • 1 bunch asparagus, ends trimmed, thinly sliced diagonally, blanched
  • 1 baby fennel, shaved
  • 100g mizuna lettuce
  • Baby celery leaves, to serve
Instructions:
  • Preheat the oven to 180°C and toast hazelnuts on a baking tray for about 10 minutes until golden. Transfer the nuts to a clean tea towel to remove skins, then chop coarsely.
  • Toast sesame seeds, cumin, and coriander in a frying pan over medium heat until fragrant, about 1-2 minutes. Allow to cool.
  • In a mortar, combine hazelnuts, sesame mixture, salt, and pepper and crush with a pestle until crumbs form. Transfer to a plate and coat chicken in the mixture.
  • In a hot frying pan, sizzle the chicken in 1 teaspoon of olive oil until beautifully golden on both sides. Transfer the cooked chicken to an oven tray and bake for 8 minutes until perfectly done. Let it rest for 5 minutes before slicing it thickly.
  • In a clean mortar, crush raspberries. Stir in vinegar, mustard, hazelnut oil, and remaining olive oil until fully combined. Season to taste.
  • Arrange the chicken on plates and generously pile the asparagus, fennel, mizuna, and celery leaves on top. Finish by elegantly drizzling the dressing over the dish before serving.

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