Crème fraiche crusted chicken
- 1 onion, finely chopped - 4 chicken breasts, skin off
- 200 ml crème fraiche
- 1 onion, finely chopped
- Zest of 1 lemon
- Pinch of salt
- 2 tbsp dukkah
- 4 chicken breasts, skin off
- Parsley, to serve
- Juice of ½ lemon, to drizzle
- Place the crème fraiche into a bowl and whisk to loosen. Mix in the onion, lemon zest, a good pinch of salt and 1 tablespoon of the dukkah. Add the chicken and coat in the mixture. Cover with cling film and marinate in the fridge for 1 hour or even better overnight.
- Preheat the oven to 210°C. Place the chicken in the baking tray. Dollop over any remaining marinade. Sprinkle over the remaining dukkah. Bake for 15-20 minutes until the chicken is cooked through, starts to become charred and a crust forms.
- Serve with parsley leaves, lemon juice to drizzle and a sprinkle of dukkah.
- Juice of ½ lemon, to drizzle Marinating time: 1 hour (over overnight)
- Place the crème fraiche into a bowl and whisk to loosen. Mix in the onion, lemon zest, a good pinch of salt and 1 tablespoon of the dukkah. Add the chicken and coat in the mixture.
Cover with cling film and marinate in the fridge for 1 hour or even better overnight. - Preheat the oven to 210°C.
Place the chicken in the baking tray. Dollop over any remaining marinade.
Sprinkle over the remaining dukkah. Bake for 15-20 minutes until the chicken is cooked through, starts to become charred and a crust forms. - Serve with parsley leaves, lemon juice to drizzle and a sprinkle of dukkah.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
