Dukkah-Roasted Chicken
with Sweet Potatoes, Snap Peas, and Citrus Sour Cream
We’ve fallen in love with dukkah—an Egyptian spice blend containing crushed nuts, sesame seeds, cumin, and coriander. It’s earthy and nutty in all the best ways. It gives this simple, pan-seared chicken and roasted sweet potatoes a major upgrade!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
680 g
Sweet Potato, cubes
(Contains Sulphites)
300 g
Sugar Snap Peas, trimmed
3 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
½ cup
Sour Cream
(Contains Milk)
2 unit
Lime
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Instructions
Preheat your oven to 425°F. Start prepping when your oven comes up to temperature!
Prep and roast the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking sheet with 1 tbsp dukkah (DO: measure out), a drizzle of oil, and a pinch of salt and pepper. Place in the oven, stirring halfway through cooking, until golden brown, 25-30 min.
Make the citrus sour cream: Meanwhile, zest, then halve the limes. In a small bowl, mix the sour cream, lime zest, and a large squeeze of lime juice. Season to taste with salt and pepper.
Pound the chicken: Cover the chicken thighs with plastic wrap, and pound with a mallet or large pan until ½-inch thick all over. Season with salt, pepper, and the remaining dukkah.
Cook the chicken: Heat a large pan over medium-high heat. Add a large drizzle of oil, then the chicken. Cook for 3-4 min per side, until cooked through. You may need to do this in batches. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set the chicken aside to rest for 5 min.
Cook the snap peas: Meanwhile, trim the snap peas (TIP: Use scissors to cut the ends off!) Heat another large drizzle of oil in the same pan over medium heat. Add the snap peas and cook, tossing for 3-4 min, until crisp-tender. Season with salt and pepper.
Finish and serve: Slice, then serve the chicken on a bed of roasted sweet potatoes and snap peas. Drizzle with the citrus sour cream and enjoy!
