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Dukkah-crusted chicken, crunchy apple and iceberg salad.


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  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale

1 cup raw cashews
1 tablespoon cumin seeds
2 teaspoons ground coriander
2 tablespoons sesame seeds
1 teaspoon sea salt
1/2 cup plain flour
2/3 cup plain Greek-style yoghurt
4 x 150 gram chicken breast fillets
2 tablespoons good olive oil
500 grams baby potatoes, quartered
3/4 cup frozen peas
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 iceberg lettuce, cut into wedges
1/3 cup fresh mint leaves
1 red apple, cored, cut into thin wedges
1/2 Spanish onion, peeled, thinly sliced
2 tablespoons walnuts, halved


Instructions

  1. Preheat oven to 230/210 C fan-forced. Line a large baking tray with baking paper.
  2. Place cashews in a small food processor.
  3. Pulse until finely chopped. Transfer to a large bowl.
  4. Add cumin, coriander, sesame seeds and sea salt.
  5. Mix well to combine. (If short on time, use a prepared dukkah mixture).
  6. Place flour on a large plate. Season with salt and pepper.
  7. Combine half the yoghurt and 2 tablespoons water in a bowl.
  8. Working with 1 piece at a time, toss chicken in flour, shaking off excess.
  9. Dip in yoghurt mixture, allowing excess to drain. Transfer to prepared tray.
  10. Sprinkle with nut mixture pressing to secure. Drizzle liberally with olive oil.
  11. Bake for 20 mins until chicken is golden and cooked through.
  12. Meanwhile, cook potato in a saucepan of boiling water for 10 mins or until tender.
  13. Add peas during the last 2 mins of cooking time. Drain. Rinse under cold water. Drain.
  14. Combine remaining yoghurt, lemon juice and chives in a small jug to make a dressing.
  15. Season with salt and pepper. Slice chicken.
  16. Place potato, chicken, lettuce, mint, apple, onion, peas and walnuts on a platter.
  17. Drizzle with dressing. Serve.
  • Prep Time: 10 mins
  • Cook Time: 20 mins

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