- 4 x chicken breasts
- 4 x sweet potatoes
- 1 or 2 eggs, beaten
- Lavender & Lime Dukkah Spices
- Salt & Pepper
- Olive Oil
1Preheat the oven to 200C.
2Peel and cut the sweet potatoes into wedges. Coat them in olive oil and season with salt & pepper. Put them into the oven and flip them occasionally. Cook until the edges are crisp & brown.
3Tenderise the chicken with a meat mallet (if you have one) and cut into even strips.
4Beat the egg in a shallow dish and pour some Dukkah onto a bread board. (Add more as you go to avoid wasting any.) Dip the chicken strips into the egg and then coat with Dukkah. Allow to stand for a few minutes to set.
5Pour some olive oil into a frying pan and heat it slowly to a medium heat. Put the coated chicken into the frying pan and fry slowly so that the chicken has time to cook through without burning the crust.
Tip: Use Lavender & Lime Poppy Seed Dressing as a dipping sauce.