Mon, 26 August 2019
Ingredients:
80g hazelnuts
60g sesame seeds
20g coriander seeds
20g cumin seeds
10g Fennel Seeds
a big pinch of fine sea salt
2 tbsp coconut oil
4 chicken breast fillets (about 150g) each
2 cos lettuce, quartered, to serve
4 tbsp. tomato salsa to serve
Method:
Preheat the oven to 180°C and line a baking tray with parchment paper.
To make the Dukkah, put all the ingredients into a frying pan over a medium heat and toast, stirring often, for 2 to 3 minutes, until fragrant and starting to brown slightly. Blitz in a food processor for about 10 seconds, until finely ground.
Rub the chicken all over with the coconut oil, then sprinkle over the Dukkah and press until the fillets are completely coated. Place the chicken on the prepared baking tray and roast for 25 minutes, until the chicken is fully cooked. Leave to cool for a few minutes, then serve with salad leaves and a salsa.
