PREP: 1 Hour | COOK: 20 Mins | SERVES: 4
- 200ml Bulla Creme Fraiche
- 4 Chicken Breasts
- 1 Onion (finely chopped)
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 2tbsp Dukkah
- 20ml Olive Oil
- Pinch of Salt
- Parsley (to serve)
Place the Bulla Creme 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.
Preheat the oven to 210C. 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.