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Dukkah and nut-crusted chicken served with cauliflower tabbouleh

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Dukkah:

• ½ cup (125ml) hazelnuts or cashew nuts
• ¼ cup (60ml) sesame seeds
• 2 tbsp (30ml) cumin seeds
• 2 tbsp (30ml) coriander seeds
• Salt and milled pepper

Chicken:

• 4 chicken breast fillets, cut into thick strips
• 1 cup (250ml) roasted peanuts, chopped
• 3-4 tbsp (45-60ml) dukkah
• Grated peel of ½ lemon
• 1 tbsp (15ml) fresh parsley, very finely chopped
• 1-2 tbsp (15-30 ml) olive oil
• Salt and milled pepper

Cauliflower tabbouleh:

• 1 cauliflower (about 4 cups), grated
• 2 tomatoes, finely diced
• Juice and finely grated peel of 1 small lemon
• 3 tbsp (45ml) olive oil
• 1 cup (250ml) flat-leaf parsley
• 1 cup (250ml) mint, chopped
• 1 tbsp (15ml) sumac
• 1 tbsp (15ml) za’atar
• 3-4 tbsp (45-60ml) olive oil
• 2-3 tbsp (30-45 ml) white balsamic vinegar
• Salt and milled pepper

Preparation method

Dukkah:

  1. Toast nuts and seeds separately.
  2. Combine, and season with salt and pepper.
  3. Pulse mixture in a food processor until desired consistency is achieved ¬– it can be coarse or fine.

Chicken:

  1. Preheat oven to 200°C.
  2. Mix nuts, dukkah, lemon peel and herbs in a bowl.
  3. Toss chicken strips in oil.
  4. Dip in nut mixture to coat.
  5. Place crusted chicken on a baking sheet, and bake for 15 – 20 minutes.
  6. Serve with cauliflower tabbouleh.

Cauliflower tabbouleh:

  1. Combine all ingredients together.
  2. Season to taste.