Dukkah Chicken Cutlets And Eggs Recipes

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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

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 CHICKEN CUTLETS AND EGGS



Dukkah Chicken Cutlets and Eggs image

Dukkah is an Egyptian condiment made of toasted nuts and seeds. It usually contains roasted hazelnuts or chickpeas as the foundation, and is seasoned with coriander and cumin. Add dukkah to chicken and eggs for a hint of crunch and smoky, nutty flavor.

Provided by Juliana Hale

Categories     Green Salads

Time 30m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
1 tablespoon sherry vinegar
1 ½ teaspoons orange zest
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ cup all-purpose flour
¼ cup dukkah
½ teaspoon cayenne pepper
6 eggs, divided
2 tablespoons water
2 (8 ounce) skinless, boneless chicken breasts
¼ teaspoon salt
4 tablespoons olive oil
½ teaspoon dukkah
1 pinch salt, or more to taste
6 cups mixed greens

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.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 18.9 g, Cholesterol 337.5 mg, Fat 34.5 g, Fiber 3.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 478.4 mg, Sugar 2.8 g

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