Dukkah Crusted Chicken with Grape Freekeh Salad

Dukkah Crusted Chicken with Grape Freekeh Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 21, 2018.


Grape Freekeh

  • 100g freekeh
  • ¼ red onion (optional)
  • ½ telegraph cucumber
  • 1 pack grapes
  • 1/3 bag rocket
  • 1 pack feta cheese
  • ½ pack walnuts
  • 2 Tbsp yoghurt

Dukkah Chicken

  • 300g chicken breast
  • 1 Tbsp yoghurt
  • 1 pack dukkah

To Serve

  • Remaining yoghurt
  • 1 Tbsp mint leaves

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook freekeh Bring half a kettle to the boil. Preheat oven to 220°C. Pour boiling water into a small pot with a pinch of salt and bring back to the boil. Cook freekeh in pot of boiling water for about 15 minutes, until tender. Drain and rinse under cold water to cool slightly.
  2. Prep salad Finely dice onion and cucumber, and halve grapes. Place all in a medium bowl along with rocket and crumbled feta.
  3. Prep chicken Pat chicken dry and cut into steaks. If you’ve received two small chicken breasts, you can skip this step. Place your hand flat on top of chicken and slice through horizontally. Season.
  4. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 1-2 minutes, until golden but not cooked through. Transfer to a lined oven tray and smear over second measure of yoghurt. Sprinkle over dukkah and press lightly to stick.
  5. Finish chicken and salad Place chicken on the middle-upper oven and cook for 4-6 minutes, or until cooked through. Rest chicken, uncovered, for a couple of minutes. Toss cooked freekeh and walnuts through salad, along with first measure of yoghurt and a drizzle of oil. Season. Slice chicken thickly.
  6. Serve salad topped with chicken, remaining yoghurt and mint.

Nutritional Information

Energy 2501 kj
598 kcal
Protein 40.7g
Carbohydrate 39.7g
Fat 30.8g