🇪🇬 Dukkah Chicken with Sweet Potatoes & Snap Peas

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss sweet potato on baking sheet with half of dukkah, drizzle of olive oil, & pinch of salt/pepper. Roast in oven (20-25 min.) until sweet potato is tender & dukkah is golden brown, tossing halfway through.

Step 2

Citrus Crema: Mix sour cream, pinch of lime zest, & squeeze of lime juice in sm. bowl; season with salt/pepper. Stir in 1 tsp water to thin. (Add splash more water if crema still seems thick—it should have a drizzly, saucy consistency.)

Step 3

Butterfly Chicken: With your hand on top of one chicken breast, cut ¾ of way through, parallel to cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, & pound with mallet or heavy pan until ½” thick. Repeat with other breast. Season all over with salt/pepper & remaining dukkah.

Step 4

Heat drizzle of olive oil in lg. pan over med.-high. Add chicken; cook (3-4 min. per side) until no longer pink in center & dukkah is browned (but not burnt). Remove from pan; set aside to rest.

Step 5

Heat another drizzle of olive oil in same pan over med. Add snap peas; toss (4-5 min.) until tender & lightly browned. Season with salt/pepper.

Step 6

Divide sweet potatoes between plates; top with chicken & snap peas. Drizzle with citrus crema & serve.

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