Dukkah Chicken Recipes

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DUKKAH CHICKEN



Dukkah Chicken image

I looked on Zaar for a recipe for this, and couldn't find any, so I decided to make up my own. I recommend serving this with my Mediterranean Fried Cous Cous (#388661)

Provided by RalMiska

Categories     Chicken Breast

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

500 g boneless skinless chicken breasts, sliced into strips
2 cups natural yoghurt
1/4 cup lemon juice
2 teaspoons ground black pepper
breadcrumbs
2 cups breadcrumbs
1 cup parmesan cheese
3 tablespoons dukkah

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).

Nutrition Facts : Calories 539.8, Fat 15.6, SaturatedFat 8, Cholesterol 110.4, Sodium 915.7, Carbohydrate 47.6, Fiber 2.8, Sugar 9.7, Protein 50.1

DUKKAH-SPICED BBQ CHICKEN WINGS



Dukkah-spiced BBQ chicken wings image

Chicken wings make a perfect platter of finger food to share at a barbecue or party - this nutty spice mix gives a crispy golden coating

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course

Time 1h5m

Number Of Ingredients 12

50g sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp coarsely ground black pepper
1 tsp paprika
juice 1 lemon , plus extra wedges to serve
2 tbsp olive oil
1 tbsp tahini paste
25 chicken wings
handful pomegranate seeds (from a tub or whole fruit)
small handful coriander leaves, stems discarded
lemon wedges, to serve

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.

Nutrition Facts : Calories 214 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI



Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli image

No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 4

Number Of Ingredients 9

½ cup mayonnaise
1 tablespoon preserved lemon, peel only, rinsed and minced
1 clove garlic, minced
1/2 teaspoon preserved lemon brine (from jar)
1 pinch cayenne pepper
1 pinch crumbled saffron
2 egg whites, lightly beaten
½ cup dukkah
1 pound chicken tenderloins

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
  • Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 362.1 calories, Carbohydrate 6 g, Cholesterol 79.6 mg, Fat 33.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 5.2 g, Sodium 536.4 mg, Sugar 0.5 g

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