Yoghurt and Dukkah Crusted Chicken
with Aubergine and Bulgur Wheat
Have you heard of dukkah? It’s a delicious Egyptian condiment full of nuts, spices and herbs. We’re so inspired by our dukkah suppliers - they ONLY make dukkah, so they’re absolute experts - that we made this dish in their honour. Voila!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Chicken Stock Pot
100
Bulgur Wheat
(Contains Cereals containing gluten)
1
Aubergine
(May contain Celery)
1
Red Pepper
2
Spring Onion
2
British Chicken Breasts
½
Greek Style Natural Yoghurt
(Contains Milk)
2
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Fill a pot with the water (as specified in the ingredient list) and bring to the boil on high heat, with the chicken stock pot. Once the water is boiling, pour in the bulgur wheat, place a lid on the pot and rest off the heat for 15 mins, or until the water has completely soaked into the wheat. Tip: The bulgur can rest for more than 15 mins, it will just keep warm in the pot!
In the meantime, cut the aubergine in half lengthways, cut each half into strips and then chop the strips into roughly 2cm cubes. Remove the core from the pepper and chop into roughly 2cm cubes. Thinly slice the spring onion (keeping the white and green parts separate).
Put your aubergine on a baking tray and drizzle over enough oil to just coat your aubergine. Sprinkle over a pinch of salt and a good grind of pepper and put in your oven to roast for 25 mins. After 10 mins, add your red pepper to the baking tray, stir together (careful not to burn yourself!), and pop back into your oven.
Lay your chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken! Repeat for the rest of your chicken.
Season your chicken with a pinch of salt and a good grind of pepper and season the yoghurt with a pinch of salt and some pepper too. Put your chicken on a lightly oiled baking tray. Coat the top of each chicken breast with a dollop of yoghurt (you can use a spoon to do this), then evenly sprinkle 1 tbsp of dukkah spice over each chicken breast. Pop in your oven to cook for 15-20 mins. Tip: The chicken is cooked when no longer pink in the middle.
While everything is cooking, get cracking with your washing up!
Once your veggies are cooked, take them out of your oven and add them to the pot with bulgur wheat, along with the whites of your spring onion. Stir everything together. Tip: If there are any juices left in the chicken tray then pour them into the bulgur too!
Cut your dukkah crusted chicken into 2cm wide slices and serve on top of your veggies and bulgur wheat. Sprinkle over the greens of your spring onion and tuck in!
