Dukkah Crusted Chicken with Braised Beetroot & Carrot Salad
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Prep: 15 mins
Cook: 15 mins
Dukkah is an Egyptian mix of herbs, nuts and spices. We've given high welfare British chicken a crunchy coating of it before baking. Wonderful with a deep purple beetroot and carrot salad.
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599 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 oranges
  • A 10g pot of dukkah
  • A 250g pack of chicken breast mini fillets
  • 3 carrots
  • 2 beetroot
  • 1 mini romaine lettuce
  • 2 tsp caraway seeds
  • A handful of flat leaf parsley
  • 1 tsp Demerara sugar
From your kitchen
  • 1 tbsp + 2 tsp olive oil
  • ½ tsp sea salt + extra for seasoning
  • 100 ml cold water
  • Freshly ground pepper
You'll need
  • Baking tray
  • Foil
  • Bowl
  • Pan with a lid
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with foil and brush with 2 tsp olive oil. Finely grate the zest from the oranges.

  • 2.

    Combine the dukkah with half the orange zest, 1 tbsp olive oil and ½ tsp sea salt in a bowl. Dip the chicken fillets in the mixture to coat and put them on the baking tray. Roast for 15-20 mins till cooked through – the juices should run clear when a skewer is inserted.

  • 3.

    Peel the carrots and beetroot and cut into thin sticks. Place in a small pan. Squeeze the juice from 1 of the zested oranges and add to the pan. Cut away the skin from the other orange with a serrated knife. Cut the orange into thin slices and set aside.

  • 4.

    Remove the leaves from the parsley and set aside. Finely chop the stems and add to the pan.

  • 5.

    Add the remaining orange zest and 2 tsp caraway seeds to the pan. Pour in 100ml water. Bring to the boil, cover and simmer for 5 mins.

  • 6.

    Remove the lid, stir in 1 tsp sugar and cook for 2 mins till most of the liquid has evaporated and the mixture is slightly sticky. Stir in the orange slices. Season with some salt and pepper.

  • 7.

    Separate the romaine leaves and divide between a couple of plates. Spoon the carrot and beetroot salad onto the plates and add the chicken pieces. Scatter over the parsley leaves to serve.

  • 8.

    Purple stain ^ Your beetroot may leave its mark on your chopping board. Fear not – rubbing lemon juice and salt into your board should get rid of any stains.