The first time I tried dukkah was at a food expo. I fell in love with dukkah then. When I saw this meal option on Dinnerly I thought it was something I’d love to try. I am so glad I did! Not only were the steps easy to follow, but it was also full of flavour and a healthy meal with the silverbeet and carrots.
Reduced-Carb Dukkah Chicken
Servings: 2 PERSONS
Give chicken some Middle Eastern flair by coating it in dukkah – an almond, sesame seed and spice blend – then pair with lemony silverbeet and carrots tossed with creamy feta.
free-range chicken thigh fillets
1 tbs olive oil
2 garlic cloves
Prep ingredients: Preheat the oven to 220C. Line an oven tray with baking paper. Crush or finely chop 2 garlic cloves. Peel the carrots, halve widthwise and cut into wedges. Remove the stems from the silverbeet and thinly slice, then coarsely chop the leaves. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges.
Roast carrot: Put the carrot on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Roast for 8 mins or until starting to soften (see Make it yours).
Roast chicken: Meanwhile, combine the dukkah and 2 tsp olive oil on a plate and season with salt and pepper. Press the chicken into the dukkah mixture to roughly coat. Add the chicken to the tray with the carrot and roast for a further 12-15 mins until the chicken is cooked through and the carrots are tender.
Make lemony silverbeet: Melt 20g butter in a medium frypan over medium heat. Add the garlic, silverbeet stems and lemon zest and cook for 30 secs or until fragrant. Add the silverbeet leaves and 1 tsp lemon juice* and cook, stirring, for 5 mins or until wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
Serve up: Crumble the feta over the carrot and toss to combine. Thinly slice the chicken. Divide the chicken, carrot mixture and lemony silverbeet among plates and serve with the lemon wedges. Enjoy!
Make it yours: You can add any veg you have in your fridge to the carrots – zucchini, cauliflower or broccoli would all work well. It's a great way to use up leftover veggies!