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Dukkah Crusted Chicken

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Dukkah Crusted Chicken with Moroccan Tomato and Cardamon Sauce
Dukkah Crusted Chicken
Course Chicken, Main Meal
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 6 Skinless Chicken Breasts (130 g each)
  • 150 g Dukkah
  • 10 Basil leaves chopped
  • 2 tablespoons Orange Rind grated
  • 1 cup Buttermilk 250 ml
  • 1/2 cup Chicken Stock 125 ml
  • Juice of one Orange
  • Lemon wedges to serve
For the Sauce:
  • 2 tablespoons Olive Oil
  • 1 large Onion finely chopped
  • 3 cloves Garlic crushed
  • 3 cm Ginger grated
  • 2 cm piece of fresh Turmeric grated. Substitute with 1/2 teaspoon dried ground turmeric.
  • 8 green Cardamom Pods lightly crushed. Substitute with crushed hazelnuts.
  • 5 Roma Tomatoes peeled, seeded, finely chopped
  • 400 g Tomatoes canned, chopped
  • 2 teaspoons Palm Sugar
  • 2 Kaffir Lime Leaves
  • 1 stick Cinnamon
  • Salt and Seasoning to taste
Dukkah (makes 250 ml)
  • 1/4 cup Sesame Seeds
  • 1/4 cup Sunflower Seeds
  • 1/2 cup Almond Nuts
  • 1/2 cup Pistachio Nuts
  • 2 tablespoons ground Coriander
  • 1 teaspoon Sea Salt
Course Chicken, Main Meal
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 6 Skinless Chicken Breasts (130 g each)
  • 150 g Dukkah
  • 10 Basil leaves chopped
  • 2 tablespoons Orange Rind grated
  • 1 cup Buttermilk 250 ml
  • 1/2 cup Chicken Stock 125 ml
  • Juice of one Orange
  • Lemon wedges to serve
For the Sauce:
  • 2 tablespoons Olive Oil
  • 1 large Onion finely chopped
  • 3 cloves Garlic crushed
  • 3 cm Ginger grated
  • 2 cm piece of fresh Turmeric grated. Substitute with 1/2 teaspoon dried ground turmeric.
  • 8 green Cardamom Pods lightly crushed. Substitute with crushed hazelnuts.
  • 5 Roma Tomatoes peeled, seeded, finely chopped
  • 400 g Tomatoes canned, chopped
  • 2 teaspoons Palm Sugar
  • 2 Kaffir Lime Leaves
  • 1 stick Cinnamon
  • Salt and Seasoning to taste
Dukkah (makes 250 ml)
  • 1/4 cup Sesame Seeds
  • 1/4 cup Sunflower Seeds
  • 1/2 cup Almond Nuts
  • 1/2 cup Pistachio Nuts
  • 2 tablespoons ground Coriander
  • 1 teaspoon Sea Salt
Dukkah Crusted Chicken
Instructions
Moroccan Tomato and Cardamom Sauce:
  1. Heat the olive oil in a pan over medium heat, add the onion and cook, stirring occasionally, until slightly golden.
  2. Add the garlic, ginger, turmeric, season with salt, then cook for 1 to 2 minutes, stirring.
  3. Add cardamom, kaffir lime leaves, cinnamon stick and the fresh and canned tomatoes.
  4. Cook for 20 to 25 minutes, stirring occasionally, until thickened.
  5. Add palm sugar and season to taste.
  6. Remove, discard the kaffir lime leaves and cinnamon, and set aside.
To make Dukkah:
  1. Heat a small saucepan over a medium heat and roast the sesame seeds, sunflower seeds, almonds and pistachios until lightly golden.
  2. Combine with the coriander and sea salt and grind in a mortar and pestle or briefly blitz in a grinder until light crumbs form.
The chicken:
  1. Preheat the oven to 180° C.
  2. Combine the dukkah, basil and orange rind in a bowl.
  3. Dip the chicken breasts in buttermilk, then roll in the dukkah mixture.
  4. Place in a shallow baking dish and pour the chicken stock and orange juice around the chicken.
  5. Bake in the oven for 30 minutes or until just cooked through and browned.
  6. To serve, slice each chicken breast into 4 pieces and fan out on plates.
  7. Serve with lemon wedges and a dollop of the sauce.
Recipe Notes

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