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Dukkah Chicken with Hummus
Pan-fried chicken thighs crusted in Egyptian-Australian dukkah spice blend served on hummus. Searing the chicken briefly in the pan before finishing it in the oven sets the dukkah crust without burning its nuts and seeds.
Ingredients
Instructions
Blend chickpeas, garlic, tahini, lemon juice, olive oil and salt to make hummus.
Coat chicken with dukkah and olive oil.
Sear chicken in a pan 4 minutes per side. Finish in oven at 180°C for 20 minutes.
Spread hummus on plates.
Slice chicken over hummus. Serve with flatbread and salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
