CHICKEN SKEWERS WITH DUKKAH CRUST AND BALSAMIC REDUCTION
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
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
HONEY & CUMIN CHICKEN AND AUBERGINE SKEWERS WITH PISTACHIO DUKKAH
Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter
Provided by Cassie Best
Categories Buffet
Time 55m
Number Of Ingredients 13
Steps:
- Pre-soak wooden skewers in warm water for 20 mins. (You will need about 32 skewers and they must be able to fit inside a griddle pan or frying pan.) Meanwhile, mix the marinade ingredients and some seasoning in a large bowl, then tip half into another bowl. Add the chicken to 1 bowl and the aubergine to the other. (If you're not catering for vegetarians, you can mix them together in one bowl.) Leave to marinate in the fridge for at least 20 mins, or up to 24 hrs.
- To make the dukkah, toast the sesame, cumin and coriander seeds in a dry pan until aromatic. Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, then transfer to a bowl. Tip the toasted seeds and spices into the processor and blitz again until finely chopped, then add these to the pistachios, along with the paprika, black pepper and a good pinch of salt. Mix, then set aside until ready to serve.
- Heat oven to 220C/200C fan/gas 7. Thread the aubergine onto skewers, about 4-5 chunks per skewer, and place on 2 parchment-lined trays. Bake for 20-25 mins until tender and golden, turning the skewers and swapping the trays halfway through cooking.
- Meanwhile, heat a griddle pan or a frying pan (or use both to speed up the cooking) over a medium-high heat. Thread the chicken pieces onto the remaining skewers. Cook the chicken skewers in batches in the hot pan, turning regularly to prevent the honey burning. When nicely charred, but not cooked through, transfer to a baking tray. When all the chicken skewers are browned, drizzle them and the aubergine skewers with the remaining honey. Pop the chicken into the oven with the aubergine for the final 5-10 mins cooking, or until they are cooked through and sticky. Serve the skewers with a bowl of dukkah for dipping.
Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium
DUKKAH CHICKEN
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
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
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