Dukkah and Lemon Crusted Chicken and Asparagus
2 chicken breasts, butterflied
4 tbsp extra virgin olive oil
1 tsp fresh thyme leaves, finely chopped
1 tsp lemon zest, grated
Juice of 1 lemon
¼ cup @tableofplenty Dukkah
Sea salt flakes
Fresh baby asparagus
Salt and cracked pepper
Place the butterflied chicken, EVOO, thyme, lemon juice and lemon zest into a Pyrex bowl and set aside in the fridge to marinate for an hour.
Use a non-stick pan for frying. Drizzle some extra virgin olive oil in the pan. Place the chicken in the pan and cook for two minutes, then turn it over. Once turned, allow it to cook for another two minutes.
In the meantime, sprinkle the dukkah onto the surface of the chicken and use a spoon to press the dukkah flat onto the chicken to form a crust.
Do not flip the chicken again, because you will lose your dukkah crust and potentially overcook your chicken.
Once cooked, remove the chicken from the pan.
Throw a few cubes of good quality butter in the pan. Add the asparagus, sliced garlic, lemon juice, sea salt and cracked pepper. Allow the asparagus to caramelise, and then remove it along with the crispy fried garlic.
Place onto a plate, add chicken on top and enjoy!