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Dukkah Chicken with Spicy Carrot Hummus

Dukkah Chicken with Spicy Carrot Hummus

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Rumour has it “The Bangles” were chowing down on this succulent chicken coated in the dry roasted nuts, seeds and spices from our Eastern friends, when they wrote “Walk like an Egyptian”. Go on, bust out a move, you know you want to!

Tags:Under 30 Minutes
Allergens:SesameTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1

carrot

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

20 g

tahini

(ContainsSesameMay be present Gluten, Soy, Egg, Tree Nuts, Milk)

2 clove

garlic

2 tbs

parsley

40 g

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Soy, Milk, Peanuts)

350 g

chicken breast

70 g

mixed salad

1

tomatoes

Not included in your delivery

⅓ cup

olive oil

½ cup

water

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2120 kJ
Fat17 g
of which saturates0 g
Carbohydrate21.8 g
of which sugars4.3 g
Dietary Fibre0 g
Protein60.7 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Strainer
Baking Tray
Food Processor
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C/ 180°C fan-forced. Meanwhile dice the carrots and peel and crush the garlic cloves. Afterwards, drain and rinse the chickpeas thoroughly and chop the parsley.

2

To make the hummus you will need a blender. You will be able to achieve a similar result by mashing the hummus ingredients. You can get your hands on a stick blender for about $20 these days and it will be one of the handiest pieces of kitchen kit you will ever own.

3

Toss the diced carrot in half of the olive oil and roast on a lined baking tray for 20 minutes of until soft. Combine the roasted carrot, chickpeas, tahini, garlic, water, and parsley in a blender or food processor and pulse until well combined but still a little chunky. Season to taste with salt and pepper.

4

While you're roasting the carrot, combine the dukkah with the remaining olive oil and use to cover the chicken with a good crust. Preheat a lightly oiled frying pan or griddle pan to a medium heat and cook the chicken for about 4-5 minutes on each side or until it's cooked through. You may need to turn the chicken a number of times to prevent the crust from burning. If you are scared of burning your crust and don't have time to watch it, quickly brown the chicken in a pan and finish cooking the breast in the microwave for about 3 minutes or until cooked through.

5

Serve the dukkah chicken with a generous portion of your homemade hummus and mixed salad, tossed with the tomato and drizzled with a dressing of your choice.