Best Dukkah Recipe Recipe For Chicken

DUKKAH CHICKEN CUTLETS AND EGGS

Steps:

• To make the orange-honey vinaigrette, put oil, vinegar, zest, honey, salt, and black pepper in a small screw-top jar. Cover and shake well.
• Stir together flour, 1/4 cup dukkah, and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
• Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of plastic wrap to 1/4- inch thickness with the flat side of a meat mallet. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat.
• Heat oil in a large skillet over medium heat. Add chicken; cook, turning once, until no longer pink, 4 to 6 minutes. Drain on paper towels. Wipe out skillet.
• Crack remaining 4 eggs into the skillet. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes.
• Arrange greens on a serving platter; drizzle vinaigrette on top. Top with chicken and eggs.

DUKKAH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
• In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

EGYPTIAN DUKKAH RECIPE

Steps:

• Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
• Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
• Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
• Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

DUKKAH CHICKEN

Steps:

• First, combine all of the marinade ingredients in a medium sized bowl.
• Marinate the chicken strips in this mixture for at least one hour.
• Preheat oven to 180ºC, and line a baking tray with waxed paper.
• Put all of the breadcrumb ingredients in a food processor, and give it a few quick pulses, to mix the cheese through evenly (If you're using powdered cheese, you can skip this step, and just put it straight into a bowl, and stir it through with a fork).
• Dip each piece of marinated chicken in the breadcrumb mixture, being sure to coat it thoroughly and evenly.
• Place the chicken pieces on the baking tray, and give them a quick spray of olive oil.
• Bake at 180ºC for 25 minutes, then turn them all over, and give them another 15 minutes.
• Serve with Mediterranean Fried Cous Cous (#388661), and Herb, Lemon, and Garlic Dressing (#178208).

DUKKAH GRILLED CHICKEN WITH TABBOULEH

Steps:

• Wash and cut/dice roma tomatoes (in to small cubes).
• Place the diced tomatoes in a strainer and let the excess tomato juice drain out for about 30 minutes (this is an optional step to ensure that the tabbouleh will have less liquid).
• In a heat-proof bowl, place the Bulghur wheat or cous cous and sprinkle about ½ tsp of salt on top.
• Soak in boiling water according to the instructions on the packet. Drain water, fluff with a fork and set aside.
• Wash and pat dry the parsley and mint.
• Chop the herbs finely using a sharp knife (See Note).
• Wash the green onions and slice them finely.
• Place the chopped herbs, diced tomatoes, green onions and bulghur/cous cous in a large bowl.
• In a small bowl, whisk the olive oil, lemon juice, cumin, allspice, a pinch of salt and pepper till well combined.
• Pour the lemon juice and oil mix it into the chopped parsley and toss to coat evenly. Add more salt, pepper or lemon juice to taste (See Note)
• Leave the tabbouleh covered in the fridge till you're ready to serve - at least 1 hour to let the flavours "mingle".
• Butterfly-cut the chicken breast so they have an even thickness (alternatively you can use the smooth side of a meat hammer to pound the chicken breast into an even thickness).
• Drizzle a little oil and rub it on the surface of the chicken and sprinkle 1 tbsp of the Dukkah seasoning on each of the chicken breast (both sides).
• Keep it covered and let it marinate for at least an hour (or overnight in the fridge)
• If the chicken was kept in the fridge - leave it out for 30 minutes to return to room temperature before cooking them.
• Sprinkle the left over 2 tbsp of dukkah seasoning evenly over the two chicken breasts, on both sides. If the chicken breasts are larger, feel free to sprinkle more spice. You want a nice generous coating of the seasoning on the chicken.
• Preheat your grill pan or non stick pan on medium high heat and brush some oil on the surface when it is hot to prevent the chicken from sticking to the pan when you are cooking it.
• Cook 1 chicken breast at a time in the heated grill pan for 4-5 minutes per side for a total of 8-10 minutes or until the internal temperature registers exactly 160°F (when measured with a kitchen thermometer).
• Place cooked chicken breast on a plate and sprinkle a pinch of salt and let it rest (covered) for about 5 minutes.
• Cut the chicken into strips or in half to serve four people.
• Personally I love serving this dish on a large platter so that all the flavours mingle together and each person can help themselves.
• The tabbouleh acts as a dressing for the lettuce or salad leaves and can be served together with sliced grilled chicken on the side.
• Hummus really elevates the flavours in this meal and is a fantastic side dish. So I highly recommend it.

DUKKAH-SPICED BBQ CHICKEN WINGS

Steps:

• To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast the cumin and coriander seeds until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix.
• Mix the lemon juice, olive oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr.
• Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge.
• Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6). Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins). Transfer the wings to a big platter. Scatter over the reserved dukkah, the pomegranate seeds and coriander leaves, and serve with lemon wedges.

DUKKAH RECIPE

Steps:

• In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
• Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.