Crème Fraîche Crusted Chicken

Cook time 20 minutes (+ marinating)
Servings 4


200ml crème fraiche

4 chicken breasts, skin off

1 onion, finely chopped

Zest of 1 lemon

Juice of ½ lemon

2 tbsp dukkah

Pinch salt

parsley to serve

Crème Fraîche Crusted Chicken


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 and a pinch of dukkah.