DUKKAH CHICKEN CUTLETS AND EGGS
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 Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 17
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
DUKKAH GRILLED CHICKEN WITH TABBOULEH
I first learnt to make Tabbouleh using David Lebovitz' recipe, but after making it several times I tweaked it to my taste. That's why I love tabbouleh - there is no one recipe. You can change it however you like to suit your preference.
Provided by Dini from Giramuk's Kitchen
Number Of Ingredients 16
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 RECIPE
Dukkah is a flavorful Egytian spice blend made with fragrant spices and and toasted nuts. Sprinkle it on soups, salads, eggs, avocado toast, sautéed veggies... to give an earthy flavor and delicious crunch!
Provided by Tonia Schemmel
Categories Spices
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 ½ teaspoons, Calories 29 calories, Sugar 0.2 g, Sodium 36.6 mg, Fat 2.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg
EGYPTIAN DUKKAH RECIPE
Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 9
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!
Nutrition Facts : Calories 96.1 kcal, Carbohydrate 3.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Fiber 2 g, ServingSize 1 serving
More about "easy dukkah recipe recipe for chicken"
DUKKAH CRUSTED CHICKEN RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
Estimated Reading Time 3 mins
- Preheat oven to 190ºC (370ºF) fan bake. Line a large oven tray with baking paper. Set a rack on top of another oven tray.
- PREPARE CHICKENStir vinegar into milk and set aside for 2 minutes. Place chicken in a shallow dish. Pour milk mixture over the chicken and leave to marinate.
- Heat a medium-sized frying pan over medium heat. Toast hazelnuts for a couple of minutes, then add sesame, cumin, and coriander seeds, salt and pepper. Cook for a further couple of minutes, until golden and toasted. Transfer to a small food processor or spice grinder and blitz to a crumb. You could also use a mortar and pestle to do this. Set aside.
- PREPARE FRIESScrub kumara and carrots clean. Slice into fries and place in a clean resealable bag or container with oil, cumin seeds, salt and pepper. Shake to coat, then place in a single layer on the baking paper-lined tray. Bake for 10 minutes.
EASY DUKKAH RECIPE: HOW TO MAKE DUKKAH EGYPTIAN SPICE MIX ...
From masterclass.com
Estimated Reading Time 3 mins
- 1. Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until nuts are golden brown and skins have loosened, about 8–10 minutes. Let the nuts cool slightly and then rub using a clean kitchen towel to remove as much of the skins as you can. Transfer to a medium bowl.
- 2. In a dry pan over medium heat, toast sesame seeds, stirring frequently, until lightly browned, about 2–5 minutes. Transfer to the bowl with the hazelnuts.
- 4. Using a mortar and pestle, spice grinder, or food processor, pound or grind the toasted nuts, seeds, and spices, being careful not to let the nuts turn into a paste. Add salt and adjust seasoning to taste. Store in an airtight container at room temperature or in the refrigerator.
CHICKEN DUKKAH: AN EASY WEEKNIGHT RECIPE - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
Servings 4Total Time 45 minsEstimated Reading Time 5 mins
- In a bowl, combine the Dukkah, lime zest, lime juice, minced garlic, and the olive oil. It will be a kind of liquidy paste/rub.
- Place the chicken into a cast iron skillet, and evenly distribute the Dukkah blend over the top of each piece.
EASY DUKKAH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 Estimated Reading Time 5 mins
- In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
CHICKEN THIGHS WITH DUKKAH COUSCOUS SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
- In a large saucepan, heat one teaspoon of the oil over medium-high. Add couscous and half the dukkah and cook, stirring well, for 1 minute. Add 2 1/2 cups of boiling water. Reduce heat and simmer for 8-10 minutes, or until liquid is absorbed. Set aside and keep warm.
- In a large pan, heat remaining oil over high. Add chicken and reduce heat to medium. Cook for 3 minutes. Sprinkle remaining dukkah over chicken. Cook, turning once, for a further 2-3 minutes, or until cooked through and lightly golden.
- To serve, divide couscous and vegetable mixture among 4 plates, top with chicken and garnish with chopped fresh mint or basil.
RECIPE: DUKKAH-SPICED CHICKEN & ORANGE SALSA WITH BRUSSELS ...
From blueapron.com
4.1/5 (10.2K)
DUKKAH CRUSTED CHICKEN - FOODAHOLIC
From foodaholic.biz
Estimated Reading Time 3 mins
EGYPTIAN DUKKAH (DUQQA) RECIPE + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
- Allow toasted nuts, seeds and peppercorns to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
CHICKEN SKEWERS WITH DUKKAH CRUST RECIPE - CHOWHOUND
From chowhound.com
- Set aside to cool. Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper.
DUKKAH CRUSTED CHICKEN & VEGGIE COUSCOUS RECIPE | HELLOFRESH
From hellofresh.co.nz
- Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and carrot into small chunks. Roughly chop the baby spinach leaves. Spread the beetroot and carrot over a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
- While the veggies are roasting, finely chop the garlic. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the garlic until fragrant, 1-2 minutes. Transfer to a small bowl, then add the Greek-style yoghurt (see ingredients) and tahini to the garlic oil. Season, stir to combine and set aside.
- In a medium saucepan, add the water and chicken-style stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
- In a medium bowl, combine the dukkah and a drizzle of olive oil. Add the chicken breast strips and season and toss to coat. Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, turning, until browned and cooked through, 3-4 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
DUKKAH (DELICIOUS DIPPING MIX OF THE AGES) | CHEF TARIQ
From cheftariq.com
DO THE DUKKAH CHICKEN RECIPE | HELLOFRESH | RECIPE | HELLO ...
From pinterest.com
Estimated Reading Time 7 mins
SPICY DUKKAH MOROCCAN CHICKEN STEW | FOODS FROM AFRICA
From foodsfromafrica.com
Estimated Reading Time 4 mins
DUKKAH CRUSTED ROAST CHICKEN WITH ROOT VEGETABLES ...
From lavenderandlovage.com
Cook time 1 hour, 45 minutesServes 6 people with leftoversPrep time 15 minutesTotal time 2 hours
DUKKAH-MARINATED CHICKEN WITH LENTILS AND ROASTED VEGETABLES
From light-food-full-of-flavour.com
DUKKAH RECIPE | KITCHN
From thekitchn.com
DUKKAH RECIPE JAMIE OLIVER RECIPE FOR CHICKEN
From tfrecipes.com
DUKKAH CRUMBED CHICKEN SCHNITZEL | DONNA HAY
From donnahay.com.au
DUKKAH ROAST CHICKEN RECIPE - TEFAL
From tefal.com.au
DUKKAH CHICKEN TRAY BAKE RECIPE | COLES
From coles.com.au
DUKKAH CHICKEN WITH POMEGRANATE TABOHLEH - KNIFE AND SOUL
From knifeandsoul.com
DUKKAH-SPICED BBQ CHICKEN WINGS RECIPE | BBC GOOD FOOD
From bssmelb.org
EASY DUKKAH RECIPE RECIPE FOR ENCHILADAS
From tfrecipes.com
EGYPTIAN DUKKAH-CRUSTED CHICKEN FILLETS WITH CAULIFLOWER ...
From thehappyfoodie.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love