We’ve fallen in love with dukkah—an Egyptian spice blend containing crushed nuts, sesame seeds, cumin, and coriander. It’s earthy and nutty in all the best ways. It gives this simple, pan-seared chicken and roasted sweet potatoes a major upgrade!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Sugar Snap Peas
Preheat the oven to 400 degrees. Trim the snap peas. Cut the sweet potatoes into ½-inch cubes. Toss them on a baking sheet with half the dukkah, a large drizzle of olive oil, and a pinch of salt and pepper. Place in the oven, tossing halfway through cooking, for approximately 25 minutes, until golden brown.
Zest, then halve the lime. In a small bowl, mix the sour cream, a pinch of lime zest, and a squeeze of lime juice. Season to taste with salt and pepper. Thin to a drizzling consistency using a teaspoon or so of water.
Place your hand on top of the chicken breast and slice into the center of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book, cover with plastic wrap, and pound with a mallet or large pan until ½-inch thick. Repeat with the other chicken breast. Season on all sides with salt, pepper, and the remaining dukkah.
Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until cooked through. Remove from the pan and set aside to rest.
Cook the snap peas: Heat another drizzle of oil in the same pan over medium heat. Add the snap peas and cook, tossing for 4-5 minutes, until crisp-tender. Season with salt and pepper.
Finish and plate: Serve the chicken on a bed of roasted sweet potatoes and snap peas. Drizzle with the citrus sour cream and enjoy