Pistachio Dukkah Chicken

Paleo – serves 2



  • 2 tbsp pistachios (no added salt, shelled)
  • 2 tbsp almond slithers
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 3 tsp sesame seeds
  • 1/2 tsp celtic sea salt


  • 2 chicken breasts
  • 1 egg
  • 2 large handfuls of mixed tomatoes
  • 1/2 handful fresh basil
  • 1 tsp good quality olive oil
  • Cracked black pepper & a pinch of sea salt


  • Preheat an oven to 180 degrees
  • Place pistachio and almond slithers in the oven and roast for 3 – 4 minutes – keep your eye on them they burn quickly. Set aside to cool
  • In a large frypan heat the cumin seeds, coriander seeds and sesame seeds for 5 – 6 minutes. Pour into a mortar and pestle, add salt and leave to cool. Add the cool pistachio and almond slithers and pound until smaller pieces
  • Hit the chicken breasts until they are a little more even in thickness (picture someone you don’t like :p )
  • Whisk egg in a bowl
  • Pour some dukkah onto a large plate. Dip chicken in egg and then cover in dukkah and press until the chicken is well covered. The remaining dukkah can be kept in an airtight container for about a week
  • Place chicken on a tray and bake in the oven for 25 minutes
  • In a small bowl, mix together halved tomatoes, basil, olive oil, black pepper and sea salt
  • Remove chicken, let sit for 1 -2 minutes and then serve with tomatoes

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