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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
For the Sauce:
Dukkah (makes 250 ml)
Course Chicken, Main Meal
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
For the Sauce:
Dukkah (makes 250 ml)
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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