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Dukkah crusted chicken breast with mashed pumpkin and green beans
Serves
4
Preparation time
Cooking time
Ingredients
100g roasted almonds
75g toasted sesame seeds
3 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon fennel seeds
2 teaspoons sea salt
4 chicken breasts
olive oil
Method
Preheat oven to 180° C
Chop the almonds and place with the sesame seeds into the bowl of a food processor
Dry roast the cumin, coriander and fennel seeds over a low heat until fragrant
Coarsely grind the spices and add to the bowl with the salt
Process until almonds are chopped to a chunky powder
Clean chicken breasts, brush with the olive oil and lightly coat with the almond crust
Heat a large frypan over a medium heat, add some olive oil and cook the chicken breast until golden
Place in the oven and cook until chicken is ready
Serve with mashed pumpkin and blanched beans tossed in olive oil and more of the dukkah
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