Sticky Chicken & Dukkah Recipe

Sticky Chicken & Dukkah

Prep: 15 mins

Cook: 25 mins

Kumatoes are a rare type of tomato discovered in Spain in the 1970s. Juicy and intensely flavoured, we’ve got our hands on some to go with honeyed roast chicken and zingy dukkah.

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652 kcal
(per portion)

Ingredients you'll need

1 orange
2 tbsp honey
2 tsp ground cumin
2 boneless, skinless chicken breasts
4 kumatoes
A 150g bag of quinoa
2 carrots
2 large handfuls of rocket
A handful of flat leaf parsley
1 tbsp dukkah

From your kitchen

2 tbsp olive oil
Sea salt and freshly ground pepper
300ml boiling water

You'll need

Ovenproof dish
Baking tray
Sieve
Pan with lid
Meausing jug
Food processor or grater

Step by step this way

1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Zest and juice the orange. Save the juice for later. Mix 2 tbsp honey with the orange zest and 1 tsp cumin. Pour in ½ tbsp oil and whisk with salt and pepper.
2.
Put the chicken breasts into an ovenproof dish. Pour over the honey marinade. Bake for 25 mins till the chicken is cooked through.
3.
Cut 2 kumatoes into 12 wedges. Place on a baking tray and drizzle with ½ tbsp oil. Season. Roast for 25 mins on the shelf below the chicken till softened and beginning to caramelise.
4.
Rinse the quinoa for 1-2 mins under cold water. Tip into a pan. Add a pinch of salt. Pour in 300 ml boiling water. Cover. Simmer over a low to medium heat for 15-20 mins or till the water is absorbed.
5.
Trim the carrots. Roughly chop them and chuck into a food processor. Blitz till you have carrot ‘rice’. If you don’t have a food processor, you can just coarsely grate the carrot.
6.
Dice the remaining kumatoes. Roughly chop the rocket and flat leaf parsley, stalks and all.
7.
Whisk the orange juice with 1 tsp cumin, 1 tbsp oil and seasoning. Put the cooked quinoa in a bowl and pour the dressing over. Fold together. Add the carrots, diced kumatoes, rocket and most of the parsley.
8.
Divide the quinoa salad between two plates. Top with the roast kumatoes and sliced chicken breasts. Scatter over the dukkah. Top with the remaining parsley.

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