Monday, January 13, 2014

Baked Dukkah-Crusted Chicken Breast Strips

Dukkah is a blend of nuts, seeds and spices. Most often, hazelnuts are used but there are also other renditions e.g. mixing in hazelnuts with pistachios.


Then comes sesame seeds, and spices such as coriander and cumin.


Don't you think they look like the famous chocolate treat - Almond Roca? It must be pretty ambitious not having tasted dukkah before, yet trying to make it for the first time at home.

Dukkah can be enjoyed in these ways: traditionally, as a dip where you dunk a piece of bread in extra-virgin olive oil, then in the dukkah; or in modernity, as a crust/coating for..."something".



Fish or chicken? We have Baked Dukkah-Crusted Chicken Breast Strips for today. Other than adding roasted sliced almonds to the blend, the other ingredients were pretty much standard with hazelnuts, sesame seeds, coriander and cumin.

Making dukkah is also one great way to use up loose pieces of nuts, so you can really be creative and make your own blend.
 

There are a number of recipes you can find from the Internet such as Smitten Kitchen and Lick my Spoon. My adaption is using a dukkah blend of hazelnuts, almonds, sesame seeds, coriander and cumin; and tapping on plain yogurt as the "binder" for the chicken strips to the dukkah - marinating the chicken strips in yogurt before coating the chicken with the nut-mix.


Sharing this with Hearth and Soul

Tag:


An Escape to Food on Facebook