Dukkah Chicken Recipes

DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI

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).

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).