Name: Dukkah-crusted chicken, crunchy apple and iceberg salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 250.00 ml raw cashews; 20.00 ml cumin seeds; 2 tsp ground coriander; 24.00 gm sesame seeds; 2.40 gm sea salt; 125.00 ml plain flour; 165.00 ml Greek Style Yoghurt; 4 (150g each) chicken breast fillets; Olive oil cooking spray; 500g baby potatoes, quartered; 187.50 ml frozen peas; 42.00 gm lemon juice; 40.00 ml chopped fresh chives; 1 iceberg lettuce, cut into wedges; 82.50 ml fresh mint leaves; 1 red apple, cored, cut into thin wedges; 1/2 red onion, thinly sliced

Dukkah-crusted chicken, crunchy apple and iceberg salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Spicy Dukkah chicken paired with crisp apple and iceberg salad for a perfect balance of flavor and freshness.

Ingredients:

250.00 ml raw cashews
20.00 ml cumin seeds
2 tsp ground coriander
24.00 gm sesame seeds
2.40 gm sea salt
125.00 ml plain flour
165.00 ml Greek Style Yoghurt
4 (150g each) chicken breast fillets
Olive oil cooking spray
500g baby potatoes, quartered
187.50 ml frozen peas
42.00 gm lemon juice
40.00 ml chopped fresh chives
1 iceberg lettuce, cut into wedges
82.50 ml fresh mint leaves
1 red apple, cored, cut into thin wedges
1/2 red onion, thinly sliced

Instructions:

Preheat your oven to 230C/210C fan-forced and line a large baking tray with baking paper.
In a small food processor, finely chop the cashews by pulsing. Transfer the chopped cashews to a large bowl and mix in the cumin, coriander, sesame seeds, and sea salt until well combined.
On a large plate, generously season flour with salt and pepper. In a bowl, mix 1/2 of the yogurt with 2 tablespoons of water. Individually coat each chicken piece in the seasoned flour, then dip in the yogurt mixture and let excess drip off. Place on a tray and top with nut mixture, pressing gently to adhere. Finish by generously spraying with oil.
Bake until the chicken is beautifully golden and fully cooked, about 20 minutes.
Boil potatoes in a saucepan until tender, about 10 minutes. Add peas in the last 2 minutes of cooking. Drain and rinse with cold water.
Mix the remaining yogurt, lemon juice, and chives in a small jug to create a flavorful dressing. Season with salt and pepper. Slice the chicken. Arrange potato, peas, chicken, lettuce, mint, apple, and onion on a serving platter. Drizzle with the dressing and serve.

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