Dukkah Crusted Chicken with Pickled Vegetables


Dukkah Crusted Chicken

  • 4 x 250g Organic Chicken breast
  • 4 tablespoon Dukkah spice
  • 4 tablespoon Dijon mustard
  • Tomato relish
  • Coriander

Pickled Vegetables

  • 450g cucumber
  • 1/2 onion, sliced
  • 1 green pepper
  • 50g salt
  • 225mls white wine vinegar
  • ½tspn ground turmeric
  • 175g brown sugar
  • ¼Tbspn ground cloves
  • 2Tbspn mustard seeds
  • ½Tbspn celery seeds


  1. Peel/seed/slice cucumbers
  2. Thinly slice the onion and mix with the salt and pepper for 20 minutes, then wash.
  3. In a pot place the vinegar, sugar and spices and bring to a boil, then turn down and simmer for 2 minutes.
  4. Pour the liquid over the cucumbers, onions and pepper and marinate until chilled or preferable 2 days.

To cook the chicken

  1. Season chicken breast with salt and pan fry in a heavy based pan, cook for 2 minutes on each side then place in the oven 180c for 10 to 12 minutes.
  2. Remove the chicken breast from the oven and brush the Dijon mustard over the chicken breast, Season liberally with your dukkah spice and then place back in the oven for 2 minutes.

To Serve

  1. Place a heaped tablespoon of tomato relish evenly over 4 plates.
  2. Add your crusted chicken breast on top of the relish and scatter over the pickled vegetables on top.
  3. Garnish with coriander stems and a good drizzle of extra virgin olive oil.