Dukkah Chicken Stacks + Fennel Rosti
An easy chicken dinner bursting with flavour, crunch and satisfaction! Coating your chicken in dukkah before frying is a quick and easy way to jazz up a mid-week dinner meal and adds great crispy flavour. Serve on a fennel fritter with fresh lemony beetroot relish for a fresh and satisfying meal.
Not only is this recipe very healthy but it provides your body with a great variety of vitamins, minerals and antioxidants as all as protein to help keep you satisfied.
This recipe is gluten free, dairy free and sugar free and can easily be made nut free with our pumpkin seed dukkah.
- Chicken is high in protein and delivers a good dose of iron and amino acids.
- Adding Dukkah that includes coriander and cumin seeds adds another element of iron-boosting qualities of this recipe.
- Fennel is a great source of fibre, vitamin C and potassium.
- Beetroot contains beneficial amounts of fibre, folate, vitamin C, iron, potassium and manganese. They are great to lower blood pressure, improve blood flow and enhance exercise performance.
- Served with nutrient dense avocado and crispy fresh lettuce this recipe is satisfying yet will leave you feeling light and nourished.
Dukkah Chicken Stacks + Fennel Rosti & Lemony Beetroot Relish
- 1/4 cup nuts
- 2 tbsp sesame seeds
- 2 tsps coriander seeds
- 2 tsps cumin seeds
- Pinch pink salt + pepper
- 1 tbsp olive oil
- 3 small-medium beetroots, shredded
- 1/2 tsp ground coriander
- 1 tbsp fresh lemon juice
- 4 tbsp water
- 1 1/2 cups grated fennel bulb
- 1 lge free range egg
- 1 spring onion, chopped
- Pinch pink salt + pepper
- Prepare dukkah - toast nuts in frying pan over low heat for 4-5 minutes, agitating frequently. Remove from pan. Toast coriander, cumin and sesame seeds for 2 minutes. Allow nuts and seeds to cool and grind to a rough texture. Stir through salt, pepper and sesame seeds. Set aside.
- Make beetroot relish - in a small saucepan sauté beetroot in olive oil. Stir through coriander and lemon juice. Add water and cook for 10-12 minutes over low heat, stirring regularly or until beetroot is tender. Set aside to cool.
- Meanwhile make fennel rostis - in a bowl mix fennel, egg, spring onion, salt and pepper. Spoon 1/4 cup portions of mixture onto a well oiled pan, flatten and shape with back of a spoon. Cook for 2-3 minutes each side or until golden. Set aside.
- Make dukkah chicken - Coat chicken thighs in dukkah. Pan fry in olive oil for 4-5 minutes each side or until golden and cooked through.
- Assemble stack by layering rosti, lettuce, chicken, avocado and beetroot relish.
Make It Personal:
- You can also substitute chicken for fillets of fish.
- Add a pinch of chilli powder to your dukkah before coating chicken.
Sensitive to Nuts?
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