Delicious Dukkah Chicken

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Sorrento lemon and Dukkah chicken with warm chickpea salad

As we enter spring it is still too early for crunchy light salads but there is definitely room for filling warm salads and a flavourful chicken to go with it.

I am always looking for new ingredients to bring freshness to my cooking. Having spotted this Dukkah spice mix at Sainsbury’s I thought of using this for the chicken to enjoy with my warm chickpea salad. And just to get the lovely spring freshness I have added some Sorrento lemon in the dukkah spice and also in the warm salad with the herbs making it very fragrant and light.

I have developed this recipe using Sainsbury’s Dukkah spice mix and Sorrento Lemon. It is a quick recipe to be enjoyed warm and will work really well with fish too.

(serves 2)

For the chicken

1 chicken breast

3 tbsp Dukkah spice mix

zest of 1 sorrento lemon

1 egg

1 tbsp sunflower oil


For the salad

1 tin of chickpeas, rinsed

1 red onion, thinly sliced

10-20 baby tomatoes

1 tbsp sunflower oil

salt to taste

1 tbsp juice of Sorrento lemon

1 tbsp olive oil

handful of fresh coriander leaves, roughly chopped

handful of fresh mint leaves, roughly chopped


Preheat the oven to 180 C.

Place the chicken breast on a board, put a layer of cling film on top. Now flatten it slightly with a rolling pin so that the whole piece is of one thickness. Cut it into 4-5 long strips.

In a small bowl mix the dukkah spice with the salt and lemon zest. In another bowl whisk the egg.

Heat the oil in a pan. Now taking one chicken strip at a time, dip it in the egg and then into the spice mix and then into the pan with the oil. Cook for 2-3 minutes on each side until golden and crispy and the chicken has cooked.

In the meantime put the chickpeas, onion and tomatoes on a baking sheet and drizzle the oil and the salt. Mix it all well and bake for 15 minutes until the onions and tomatoes have softened. Remove it from the oven and transfer it all on a serving plate.


In a small bowl mix the lemon juice, olive oil, coriander and mint leaves and combine well. Pour this over the warm chickpea salad. Now place the chicken on top of the salad and enjoy it warm.

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