1 pkt plain dukkah
4 chicken breasts
2 Tbsp olive oil
1 cup almonds, toasted
100g fresh mint leaves
1 Pkt Uncle bens brown rice and quinoa mix
2 cloves garlic, crushed
1 red onion, finely diced
½ cup sultanas
2 red peppers
1 Tb Salt for salt brine
Add the salt to 1 litre of water and dissolve, add the chicken and leave for one hour
Preheat oven to 180*C. Rub the chicken breasts with the dukkah and leave for as long as possible. Brush the peppers with some olive oil, season with salt and pepper and put into the hot oven for 10-12 minutes. Allow to cool slightly, remove the skins and slice.
Heat the rice and quinoa according to the pack instructions and place in a large bowl. Add to this the roasted almonds, garlic, red onion, sultanas and sliced red pepper. Chop the mint leaves and add to the rice mix. Transfer to a large serving bowl to serve alongside the chicken.
Sear the chicken in a hot oven-safe frying pan then put it in the oven for 10 minutes. Remove chicken from the pan and rest.
Slice the chicken breast and serve with the kasundi.