Eat like an Egyptian by adding dukkah to your dinner! Here, we add the tasty mix of seeds and spices to create a moreish crust for chicken steaks.
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Cut the potato into bite-sized chunks. Place the potato in a medium saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain and transfer to a bowl, cover to keep warm. Meanwhile, finely chop the garlic. Thinly slice the pear. Roughly chop the tomato. Zest the lemon (see ingredients) to get a generous pinch and slice into wedges. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Place the dukkah on a plate. Place the chicken steaks in the dukkah and turn to coat.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
Return the saucepan to a medium-high heat with a drizzle of olive oil, add the garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and lemon juice (1 tbs 2 people / 2 tbs 4 people) and the vegetable stock powder. Bring to the boil then remove from the heat. Add the potato and toss to coat. Lightly crush the potato. Add a drizzle of olive oil and toss.
In a large bowl, combine the honey, a squeeze of lemon and a drizzle of olive oil. Add the pear, tomato and deluxe salad leaves. Season to taste and toss to combine. Slice the dukkah-crusted chicken and divide between plates. Serve with the lemon crushed potatoes and pear rainbow salad. Drizzle with the dill & parsley mayonnaise and serve with any remaining lemon wedges.