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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sugar Snap Peas
Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.
Zest lime until you have ½ tsp zest, then cut into halves. Mix sour cream, zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.
With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season all over with salt, pepper, and remaining dukkah.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, making sure that dukkah is browned but not burnt, 3-4 minutes per side. Remove from pan and set aside to rest.
Heat another drizzle of olive oil in same pan over medium heat. Add sugar snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.
Divide sweet potatoes between plates, then top with chicken and sugar snap peas. Drizzle with citrus crema and serve.