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!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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.
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.
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.
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.
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.