Dukkah Recipe Recipe For Chicken Recipe For Meatloaf

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 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 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).

RICOTTA TOASTS WITH WALNUT DUKKAH, OLIVE OIL AND HONEY

Steps:

• Preheat the oven to 400 degrees F. Prepare a grill or cast-iron grill pan for medium-high heat.
• Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
• Brush the bread all over with oil. Grill, turning, until lightly charred, about 5 minutes. (Alternatively, toast the bread in a toaster or under the broiler.)
• Meanwhile, toast the coriander, cumin and fennel seeds in a small skillet over medium heat, shaking the pan frequently, until very fragrant, 2 to 4 minutes.
• Transfer the spices to a food processor and process until finely crushed. Add the walnuts and pulse until the nuts are finely ground. Add the toasted sesame seeds and paprika; pulse just to mix. Season the dukkah with salt.
• Spread the ricotta on the toasts and drizzle with oil and honey. Sprinkle generously with the dukkah and serve.