First posted: Aug 27, 2013

Quick Dukkah-crusted Chicken with White Bean Mash


When it comes to drumming up smug satisfaction in the kitchen, there’s little that beats turning humble, and potentially underwhelming, chicken breasts into something special, particularly if it is only minutes in the making. And that, my friends, is this. A generous sprinkling of lovely Egyptian-flavoured Dukkah spice mix adds crunch and texture and lashings of flavour. And creamy mashed cannellini beans with a drizzle of olive oil are not only healthier than regular mash, but ready in a quarter of the time and arguably as delicious.



Cooks in:        Serves:2

  • 2 chicken breasts
  • 4 tsp Egyptian Dukkah Rub (I used NoMu)
  • 2 tbsp olive oil
  • 1 can cannellini beans, drained
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • Fresh parsley leaves, to garnish

What to do

1. Slice your chicken breasts in half along the middle (so that they make two very thin breasts). Sprinkle each piece with a generous coating of Egyptian Dukkah Rub.

2. Heat a good quality frying pan on med-high heat, add 1 Tbsp olive oil and fry the chicken breasts for 2-3 minutes on each side, or until golden and cooked through.

3. Meanwhile, heat the cannellini beans in a small pot, season to taste with salt and pepper, add a drizzle of olive oil and mash roughly.

4. Serve immediately with a squeeze of lemon juice and a scattering of fresh parsley.

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