February 8, 2017

Dukkah Chicken came this week in my "Hello Fresh" - btw - not being compensated by them to say any of this.  Just genuinely love to cook and this makes trying out new meals SUPER easy.  So instead of telling you the ingredients exactly as they are - I'll just tell you this.  Anyone with half a brain, some basic cooking supplies, and 35 minutes can make this - or something just as tasty and amazingly similar. 

Here's what you'll need:

2 Chicken Breasts

2 Sweet Potatoes (or regular potatoes, or carrots, or parsnips, or whatever vegetable you wanna roast.)

1 Bag of sugar snap peas.



Cut up the potatoes, put them on a baking sheet.  Drizzle some olive oil over those bad boys (just a little goes a long way), sprinkle with salt and pepper, and bake in the oven at 400 deezgreez for about 30 minutes.  Set your timer for 15 minutes - then move them around with a spatula / flip them around, and put back in the oven for another 15 minutes.  Potatoes take a lilttle while to roast so they're soft and tasty.  


I like using sliced chicken breasts, because they don't take as long to cook and are just as deelish.  You want them to be about a half inch thick.  You can butterfly them if you want.  Then - sprinkle some salt and pepper on the chicken breasts.  You can also put any other seasoning you want on the chicken.  This is where the experimenting becomes kinda fun.  Red pepper flakes?  Cumin?  Paprika?  The breast is your canvas.  (hehe...breast.) You can also buy a random chicken seasoning at the grocer if you like.  But honestly, just salt and pepper is pretty sufficient if you're in a pinch and just want some chicken boobies. 

Pour a 2" drop of olive oil in a medium sized pan - and heat to medium/high.   Swirl around the pan and coat the bottom with the olive oil.  You might also want to turn on the vent above your oven if you have one, there may be a little bit of smoke from the chicken - and if you have one of those sensitive candy ass smoke alarms, it might go off...Just a fair warning.  

Cook the chicken until not pink in the middle - about 3-4 minutes per side.  If you're super nervous about getting raw meat, you can use a cheap meat thermometer if you have one - make sure it reads 160F and you're good. 

After the chicken is cooked - set aside on a plate.  Leave the pan on the oven with the heat on...because next....


Just move them around with a spatula until they are slightly browning and you start smelling them.  Sprinkle some salt and pepper on those bad boys. 


HEY - REMEMBER THE POTATOES!??  Hopefully you set a timer and they are done by now.  You'll know they're done if you can stick a fork in them easily and they will slide off the fork.  

Put it all on a plate like this: 

There you have it.  Easy peasy lemon squeezy.  Pairs great with a whiskey (Jameson, here) and a water - or a wine, or a beer, or a saucer of gravy.  I won't judge. 

OK.  Time for bed now.  Happy cooking!


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