Insanely Easy & Delicious Dukkah Crusted Chicken
We're pretty chuffed about this one guys. This has got to be one of the simplest and most delicious recipes we've ever stumbled across - and the chicken has just three ingredients! So easy and so good.
- 4 Free Range Chicken Marylands
- 1 cup Moroccan Dukkah (we used Oasis Bakery’s dukkah blend)
- A couple of tablespoons of olive oil
- Pumpkin (approx 1 - 2 cups chopped)
- 1 jar of labneh
- 1 - 2 cups of spinach and rocket leaves (mixed)
- 1 lemon
- A couple of cloves of garlic
- Olive oil
- Turkish bread
- Salt and pepper to taste
- Extra dukkah for seasoning
- Preheat your oven to 180C - let it get nice and hot before you pop anything in there. Line a large baking tray with baking paper at the same time.
- Coat your chicken marylands in olive oil, then press into dukkah mix (you may want to pop your dukkah onto a bowl or plate, as you would when breading a schnitzel). Make sure the marylands are evenly coated with dukkah on both sides, then pop onto your baking tray.
- Add your roughly chopped pumpkin to the tray with a couple of cloves of garlic (not too close to the marylands - you want the chicken to have plenty of room so it can get nice and crispy). We added our pumpkin seeds to the tray too because roasted pumpkin seeds are delicious!
- Oven bake for 30 - 40 mins depending on how you like your chicken - we personally like to cook leg cuts for a bit longer so they get nice and crispy. If you like your leg cuts a little juicer, take them out sooner. At the end of the cooking time, pop the oven up to 200C for an additional 10 mins - this will crisp up the skin even more. Just remember to keep an eye on it!
- Whilst the chicken is baking, you can prep the rest of your bits and pieces. Throw the labneh into a small bowl and add a good lug of olive oil, plus a healthy pinch of dukkah on top. Cut your turkish bread into triangles and throw into the oven for 5 mins on 180C once your chicken is done.
- Pop everything onto a serving plate, throw together the pumpkin, garlic, mixed leaves and top with a bit of olive oil, labneh and salt and pepper to taste. Serve with a couple of lemon wedges and enjoy!