Dukkah Chicken Tray Bake
Dip each chicken fillet into the egg and then coat with the parmesan dukkah mix. Line a baking tray with baking paper.
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Using a party brush baste the chicken and potatoes with the juices in the pan and put the tray back in the oven.
Dukkah chicken tray bake. Preheat oven to 220C. Transfer the chicken and its marinade to a shallow baking pan thats large enough to hold the chicken pieces lying flat. Place your chicken breasts on paper towels and dry them off thoroughly.
Put all of the breadcrumb ingredients in a food processor and give it a few quick pulses to mix the cheese through evenly If youre using powdered cheese you can skip this step and just put it straight into a bowl and stir it through with a fork. Drizzle with 1 tbsp olive oil and season to taste with sea salt and pepper. After 30 minutes take the tray out.
Transfer to a second oven tray. Marinate in the fridge for at least 3 hours or overnight. Remove the chicken strips from the marinade and coat with the dukkah.
Add the dukkah chicken and cook until golden 2 minutes each side. Lift chicken out of milk letting any excess drip off and dip into the dukkah to coat all over. Preheat your oven to 190C.
Bring the 500ml stock to the boil in a saucepan. Bake for 5 mins. Place the tray in the oven to bake for 20 minutes.
Once fries have cooked for 10 minutes place chicken in oven and cook both fries and chicken for 25 minutes. Rub a drizzle of olive oil over the chicken breast then turn to coat in the dukkah mixture. Pour the dukkah into a shallow plate.
Meanwhile place the chicken in a large bowl. In a large shallow bowl combine the almond meal dukkah and thyme. Place in the oven for 60 minutes or until.
Bake for 10 - 15 minutes or until the chicken is cooked through and the dukkah. Place on the rack set over the tray. Using a sharp knife cut the chicken in half and remove the back bone.
Place on an oven tray lined with baking paper. Add the 2 cups of cous-cous and ½ the olive oil cover with lid and remove from the heat. Repeat this step so that each fillet is dipped twice.
Place the tray in the preheated oven and cook for 50 minutes or until the chicken is cooked through and potatoes are fork tender. Place tomato in a baking dish. Bake for around 20 minutes until golden then remove and allow to cool.
Toss until well combined. Marinate the chicken strips in this mixture for at least one hour. Add the dukkah and seed mix from the salad kit.
Pour the chicken and all other ingredients into a baking dish. Pour over the chicken stock and marinade from the bowl. Bake for 30 minutes basting occasionally then remove from oven.
Transfer to the baking tray. Scatter over cherry tomatoes and peas and bake for around 15-20 minutes or until chicken is golden and sweet potato is tender. Place the lime rind ¼ cup 60ml of the lime juice garlic dukkah oil salt and pepper in a bowl and mix to combine.
Preheat oven to 180ºC and line a baking tray with waxed paper. Arrange chicken over tomato in the dish. In a large glass bowl mix together chicken onions lemon garlic 30ml olive oil dukkah sumac cinnamon broth salt and pepper.
Toss the zucchini tomatoes and garlic in the olive oil and a good grind of salt and pepper. Place the chicken skin-side up on a lightly oiled baking tray. Place the pumpkin and red onion wedges on the baking tray leaving room in the centre for the chicken.
1 Preheat your oven to 180ºC and line a baking tray with baking paper. Place sweet potato onion and chicken in a greased oven-proof baking dishtray. 2 Mix the parmesan and dukkah together.
Cook the chicken for 2 mins each side or until browned all over. Lay out on a lined baking tray and bake for 15 minutes or until the zucchini is. Mix with your hands rubbing the chicken with the ingredients until thoroughly coated.
Make 8 deep incisions in each chicken half. Place the coated chicken fillets in the middle of the baking tray. In a large frying pan heat a drizzle of olive oil over a high heat.
Lay each with the cut side folded underneath neatly onto your baking tray along with the slices of squash spread out. Heat a large non-stick frying pan over medium-high heat.
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