Best 4 Dukkah Chicken Recipes

Calling all chicken and spice enthusiasts! Get ready to embark on a culinary adventure with our dukkah chicken extravaganza. This tantalizing dish features juicy chicken coated in a fragrant blend of roasted nuts, seeds, and spices, creating a symphony of flavors that will delight your taste buds. Whether you prefer your chicken grilled, fried, or roasted, we've got you covered with a trio of mouthwatering recipes. Prepare to be captivated by the classic grilled dukkah chicken, where the smoky char of the grill infuses the chicken with an irresistible aroma. If crispy indulgence is your thing, the fried dukkah chicken will surely satisfy your cravings. And for those who appreciate the simplicity of roasted dishes, the roasted dukkah chicken will deliver a succulent and flavorful experience. No matter your cooking preference, these dukkah chicken recipes promise an explosion of taste that will leave you craving more.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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 Salad Green Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

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

CHICKEN SKEWERS WITH DUKKAH CRUST AND BALSAMIC REDUCTION

Chicken Skewers With Dukkah Crust and Balsamic Reduction image

Dukkah makes everything better. This Middle Eastern spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah and is accompanied by a sweet-sour sauce of honey and balsamic vinegar. If you have the time, you can make your own dukkah using Recipe #78932 or something similar. Otherwise, you can find it at gourmet grocery stores, at Middle Eastern stores, or online at Spice Bazaar. The vinegar-honey sauce and dukkah (if making) can be done up to five days ahead of time. Coat the chicken in the dukkah mix up to 2 hours ahead of time and then refrigerate them. When ready to eat, bake off the skewers and warm up the sauce over low heat until it is syrupy. Slacker solution: If you can't find dukkah and don't feel like making it yourself, substitute toasted fine breadcrumbs. Recipe courtesy of Aïda Mollenkamp.

Provided by Sandi From CA

Categories Chicken

Time 1h

Yield 24 skewers, 12 serving(s)

Number Of Ingredients 8

Ingredients

24 chicken tenders, also called chicken tenderloins
1 cup dukkah (try Dukkah, it's fantastic!)
1/4 cup grated parmigiano-reggiano cheese (about 1 ounce)
2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 metal skewers (if using bamboo skewers, soak them in water for 30 minutes before using) or 24 bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before using)

Steps:

Heat oven to 350°F
Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.
In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.
Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.
Serve the skewers with the vinegar-honey sauce.

Nutrition Facts : Calories 76.9, Fat 5, SaturatedFat 0.9, Cholesterol 1.2, Sodium 56.7, Carbohydrate 8, Fiber 0.1, Sugar 7.8, Protein 0.8

Tips:

For the best flavor, use high-quality dukkah. You can find dukkah at most specialty food stores or online.
If you don't have dukkah, you can make your own by combining roasted nuts, seeds, and spices. There are many recipes available online.
Use a variety of vegetables in your dukkah chicken. This will add flavor and color to the dish.
Don't overcook the chicken. Chicken breasts are best cooked to an internal temperature of 165 degrees Fahrenheit.
Serve dukkah chicken with your favorite sides, such as roasted vegetables, rice, or quinoa.

Conclusion:

Dukkah chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its crispy dukkah coating and tender chicken, this dish is sure to be a hit with your family and friends.