Succulent chicken is given an international twist in this aromatic dinner idea.


  • 1/4 cup (45g) whole hazelnuts
  • 2 tablespoons sesame seeds
  • 1 1/2 tablespoons cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper
  • 4 (about 200g each) chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh raspberries
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons hazelnut oil
  • 1 bunch asparagus, ends trimmed, thinly sliced diagonally, blanched
  • 1 baby fennel, shaved
  • 100g mizuna lettuce
  • Baby celery leaves, to serve


  1. Preheat oven to 180°C. Spread hazelnuts on an oven tray. Roast for 10 minutes or until toasted. Place nuts in a clean tea towel and rub to remove skins. Coarsely chop.
  2. Stir sesame seeds, cumin and coriander in a frying pan over medium heat for 1-2 minutes or until aromatic. Cool.
  3. Place hazelnuts, sesame mixture, salt and pepper in a mortar and pound with a pestle until mixture resembles fine breadcrumbs. Place on a plate. Roll chicken in mixture.
  4. Heat 1 teaspoon olive oil in a frying pan over high heat. Cook chicken for 1-2 minutes each side or until golden. Transfer to an oven tray. Bake for 8 minutes or until cooked. Rest for 5 minutes. Thickly slice.
  5. Place raspberries in a clean mortar and pound until crushed. Add vinegar, mustard, hazelnut oil and remaining olive oil and stir until well combined. Season to taste.
  6. Place chicken on plates and top with combined asparagus, fennel, mizuna and celery leaves. Drizzle with dressing to serve.