Dukkah crusted chicken with raspberry and hazelnut salad

Recipes / Salads

Succulent chicken is given an international twist in this aromatic dinner idea.

Recipe «Dukkah crusted chicken with raspberry and hazelnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup whole hazelnuts, 2 tbsp sesame seeds, 1 1/2 tbsp cumin seeds, 1 1/2 tbsp coriander seeds, 1/2 tsp sea salt flakes , 1/2 tsp freshly ground black pepper, 4 chicken breast fillets, 2 tbsp extra virgin olive oil , 2 tbsp fresh raspberries, 2 tbsp white wine vinegar, 2 tsp Dijon mustard, 2 tbsp hazelnut oil, 1 bunch asparagus, ends trimmed, thinly sliced diagonally, blanched, 1 baby fennel, shaved, 100g mizuna lettuce, Baby celery leaves, to serve.

Ingredients:

  • 1/4 cup whole hazelnuts 
  • 2 tbsp sesame seeds 
  • 1 1/2 tbsp cumin seeds 
  • 1 1/2 tbsp coriander seeds 
  • 1/2 tsp sea salt flakes 
  • 1/2 tsp freshly ground black pepper 
  • 4 chicken breast fillets 
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp fresh raspberries 
  • 2 tbsp white wine vinegar 
  • 2 tsp Dijon mustard 
  • 2 tbsp hazelnut oil 
  • 1 bunch asparagus, ends trimmed, thinly sliced diagonally, blanched 
  • 1 baby fennel, shaved 
  • 100g mizuna lettuce 
  • Baby celery leaves, to serve 

Instructions

  1. Preheat oven to 180°C. Spread hazelnuts on an oven tray. Roast for 10 minutes or until toasted. Place nuts in a clean tea towel and rub to remove skins. Coarsely chop.
  2. Stir sesame seeds, cumin and coriander in a frying pan over medium heat for 1-2 minutes or until aromatic. Cool.
  3. Place hazelnuts, sesame mixture, salt and pepper in a mortar and pound with a pestle until mixture resembles fine breadcrumbs. Place on a plate. Roll chicken in mixture.
  4. Heat 1 teaspoon olive oil in a frying pan over high heat. Cook chicken for 1-2 minutes each side or until golden. Transfer to an oven tray. Bake for 8 minutes or until cooked. Rest for 5 minutes. Thickly slice.
  5. Place raspberries in a clean mortar and pound until crushed. Add vinegar, mustard, hazelnut oil and remaining olive oil and stir until well combined. Season to taste.
  6. Place chicken on plates and top with combined asparagus, fennel, mizuna and celery leaves. Drizzle with dressing to serve.