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Dukkah Crusted Chicken

Combining fragrant seeds, herbs and spices, this easy to cook chicken dish is perfectly paired with couscous and a zesty dressing.




10 mins


25 mins


  • 1 pack Carla's Dukkah blend

  • 2 sweet potatoes

  • 4 chicken breasts

  • 1 lime

  • 2 packets sugar snap peas

  • 200g sour cream

  • 1 tbsp olive oil

  • Salt & pepper


Step One

  1. Preheat oven to 220°C

  2. Chop the sweet potatoes into 2cm cubes (just give them a scrub, or peel if you wish)

  3. Place on a baking tray, drizzle with a little olive oil and sprinkle over half of the Dukkah blend, then season with salt and pepper

  4. Roast for 20-25 minutes giving them a mix halfway through

Step Two

  1. Butterfly your chicken breasts: Place your hand flat on top and slice through the breast so it opens like a book. Repeat for all the chicken breasts

  2. Season the chicken with the remaining Dukkah blend and freshly ground salt and pepper, then grate over the lime zest and rub it in a little with your hands

  3. Heat a little oil in a frying pan, and once it is hot, fry the chicken until cooked through and lightly browned on both sides. (NB The chicken is done when it is no longer pink in the middle.)

  4. While the chicken is cooking, cook the sugar snap peas in boiling water for 2-3 minutes. Drain and set aside

Step Three

  1. Put the sour cream in a small bowl and mix in a dash of lime juice. Season with salt and pepper. Add more lime juice to taste

  2. Serve the chicken on top of the sweet potato with some sugar snap peas, finishing with the citrus sour cream

Carla's product used in this recipe:

Dukkah Blend

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