Fried Chicken with Dukkah Sweet Potatoes
Nutrition per serving
| Calories | 640 kcal |
| Protein | 55.7 g |
| Carbs | 42.9 g |
| Fats | 19.5 g |
| Saturated Fat | 3.1 g |
| Monounsaturated Fat | 11.4 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 10.9 g |
| Fiber | 7.7 g |
| Sodium | 246 mg |
Ingredients
| Sweet Potato | |
| Chicken Breast | |
| Sugar Snap Peas | |
| Olive Oil | |
| Duqqa/Dukkah | |
| Lime Zest |
Preparations
1. Preheat oven to 220 C (428 F)
1. Preheat oven to 220 C (428 F)
2. Clean the skin on the sweet potatoes and chop into 2cm cubes.
3. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book. Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.
Cooking Instructions
1. Place the sweet potatoes into a mixing bowl with ½ a tbsp of olive oil and ¾ of a tbsp of the dukkah spice. Mix well to coat and evenly layer onto a baking tray. Cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
1. Place the sweet potatoes into a mixing bowl with ½ a tbsp of olive oil and ¾ of a tbsp of the dukkah spice. Mix well to coat and evenly layer onto a baking tray. Cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
2. In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle the lime zest over both sides of the chicken and rub into the chicken flesh. Season with a pinch of salt and cook for about 3-4 minutes each side until cooked through.
3. Meanwhile, cook the sugar snap in lightly salted boiling water for about 3 minutes until tender but crisp. Drain and set aside.
4. Serve the chicken on top of the potatoes with the sugar snap peas on the side.