Crème fraiche crusted chicken
fromsbs.com.auwww.sbs.com.au/food/recipe/creme-fraiche-crusted-chicken/tf5fn8u4i
The crème fraiche tenderises the chicken and creates a delicious crust on the dish as it bakes, too.
Ingredients
Instructions
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.
