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​Food, Food, Food

Chicken, broccoli and dukkah salad 

This is such an easy recipe but it's chock full of fabulous flavours. It also cuts down on the washing up.
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Ingredients
  • 2 1/2 tablespoons olive oil
  • 2 small (500g total) chicken breast fillets
  • 500g broccoli, cut into florets
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1/3 cup pine nuts
  • 1/4 cup pistachio dukkah* 
  • 120g baby spinach
​
  1. Heat 2 teaspoons oil in a large, deep frying pan over medium- high heat. Cook chicken for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice. Wipe pan clean.
  2. Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH (100%) for 2 minutes or until bright green and tender.
  3. Combine lemon rind, lemon juice and remaining oil in a bowl.
  4. Place pine nuts in frying pan over medium heat. Cook, tossing, for 2 minutes or until toasted. Transfer to a bowl. Add dukkah to pan. Cook, stirring, for 1 minute or until fragrant. Add chicken, broccoli and pine nuts to pan. Toss for 1 to 2 minutes or until coated. Transfer to a heatproof bowl.
  5. Add spinach and dressing to chicken and season. Toss to combine. Serve.​

​     *From good supermarkets or specialty food stores.
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  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES