Sticky Chicken & Dukkah
Clock Image
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
Recipe Ingredients Image
  • 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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