This Dukkah Chicken recipe is light, tasty, healthy and super easy and quick to throw together. This is an excellent option if you are craving something light and healthy, but you are after a wholesome and satisfying meal that will keep you full for a while. With a 30 minute cook time, it won't be long until you get to bite into tender pieces of chicken breast with a nutty and subtly spiced dukkah crust. This is served on a refreshing pomegranate tabouleh with fresh mint, parsley and cucumber alongside a cool garlicky yoghurt dressing that you can either pour on top or use as a dipping sauce.
For another weekday-friendly chicken recipe, try my Chicken Breast with Crème fraîche Sauce.
🛒 What do I need to make this recipe?
Ingredients:
Possible substitutions:
- Bulgar wheat - traditionally tabohleh is made with bulgar wheat but couscous is a good alternative.
- Pomegranate seeds - these yummy jewels bring a juicy sweetness to the dish that complements the savouriness of the dukkah crusted chicken and the slight tangyness of the herbs. You could swap them for a sweet de-seeded and finely chopped tomato.
- Chicken - pork loin steak or turkey breast will also work well. Avoid using beef or lamb because the stronger flavours in these meets will overpower the taste of the dukkah seasoning.
- Dukkah seasoning - you will find pre-prepared varieties in most supermarkets but if you can't get your hands on a ready-mix it's also fairly quick and easy to make your own.
Tools & equipment:
- Sharp knife - for effective fine chopping of the herbs and cucumber.
- Three chopping boards - one for prepping the tabohleh ingredients, another for raw chicken and one more for resting and slicing the cooked chicken.
- Small jug or bowl - for prepping the dressing ingredients.
- Salad bowl - or other medium to large bowl that will hold the prepared tabohleh.
- Meat tenderiser - for tenderising the chicken before you coat it in dukkah seasoning and fry it. If you do not have one a rolling pin or another heavy kitchen object will suffice. Cover the chicken with cling film if you are not using a meat tenderiser and you need to avoid contaminating another tool you are using with raw meat.
🧑🍳 How to make Dukkah Chicken With Pomegranate Tabohleh
1. Cook the bulgar wheat
Cook the bulgar wheat according to packet instructions and allow it to cool while you prepare the rest of the dish.
2. Make the dressing
Prepare the dressing by mixing the greek yoghurt, olive oil, lemon juice, salt, black pepper, sugar and garlic powder in a small jug or bowl.
3. Prepare and cook the dukkah crusted chicken
Sprinkle salt on both sides of the chicken breasts and tenderise them with a meat tenderiser or other heavy object like a rolling pin. Add the dukkah seasoning to a flat-bottomed bowl add each chicken breast until they have a gentle covering of dukkah seasoning on both sides. Place a frying pan on a medium to high heat and add oil. When the oil is hot add the dukkah crusted chicken breasts and fry for 2-3 minutes on each side. Set the chicken breasts aside on a wooden board to rest for a few minutes when they are done.
4. Serve & enjoy
Mix the bulgar wheat, mint, parsley, pomegranate seeds and finely chopped cucumber and plate up. Slice each chicken breast horizontally and serve on top of the pomegranate tabouleh. Then pour on the dressing or serve on the side and enjoy.
👍 Top tips for perfect Dukkah Chicken With Pomegranate Tabohleh
- Chop finely - make sure your knife is super sharp so you can chop the herbs and cucumber into very small pieces. A finely chopped texture is the best match for the tiny grains of bulgar wheat.
- Bring the chicken breasts to room temperature and tenderise them before cooking - this ensures they cook evenly and are tender and juicy.
- Get the oil hot before you fry the chicken - this gives you a nice crispy dukkah crust. Test the oil is hot by adding a crumb to the oil. If it sizzles up the oil is crispy-crust ready. If it sits on the bottom of the pan and doesn't sizzle you need to wait a little longer.
🍴 Leftovers and freezing
The dukkah chicken and pomegranate tabbouleh can be stored in the fridge for up to 3 days. Store the chicken, tabbouleh and dressing separately in airtight containers for maximum freshness. The cooked chicken can be reheated in the microwave or served cold. This dish is not suitable for freezing.
🙋 FAQs
Dukkah is an Egyptian spice mix typically made from nuts, sesame seeds, coriander and cumin.
Quinoa or couscous are good alternatives because they have a similar fine and grainy texture.
To get evenly cooked, tender and juicy chicken you should take the chicken out of the fridge 20-30 minutes before you plan to cook it. If you cook cold chicken the heat will dry out the outside of the chicken before the inside is done and you will also lose more of the juices. Room temperature chicken will also absorb a marinade much quicker than cold fridge temperature chicken.
Other easy Chicken recipes
Recipe Card
Dukkah Chicken With Pomegranate Tabbohleh
Ingredients
Pomegranate Tabohleh:
- ½ cup cooked bulgur wheat room temperature (note 1)
- ¼ cup fresh mint finely chopped
- ¼ cup fresh parsley finely chopped
- ½ cup pomegranate seeds
- ⅓ cucumber deseeded and chopped into very small squares (note 2)
Dressing
- ½ cup greek yoghurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice approx half a lemon
- ¼ teaspoon sea or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
Dukkah chicken:
- 2 chicken breasts (note 3)
- Sea or kosher salt
- 2.5 tablespoon dukkah seasoning (note 4)
- 2 tablespoon neutral oil (note 5)
Instructions
- Cook the bulgar wheat according to packet instructions and set aside to cool in a salad bowl or other large bowl if you haven't already (note 3)
- Meanwhile, prepare the dressing by mixing all of the dressing ingredients together in a small jug or bowl.
- Sprinkle salt onto both sides of the chicken and tenderise with a meat tenderiser. (note 6)
- Pour the dukkah seasoning into a flat-bottomed bowl and coat each chicken breast in dukkah seasoning on both sides.
- Place a frying pan on a medium to high heat and add the oil. Then place the chicken breasts into the pan when the oil is hot. (note 7)
- Fry the chicken breasts for 2-3 minutes on each side and remove the chicken breasts from the pan when they are done and set them aside. (note 8)
- Allow the chicken to rest for a few minutes while you mix the finely chopped mint and parsley, pomegranate seeds and cucumber pieces into the cool cooked bulgar wheat.
- Slice the cooked dukkah crusted chicken breasts vertically into 1cm/1/2 inch wide pieces.
- Plate up the pomegranate tabohleh and place a sliced dukkah crusted chicken breast on top. Pour the yoghurt dressing on top or serve on the side.
Notes
- It's advisable to do this ahead of time if you can. Use pre-cooked bulgar wheat for a speedy solution.
- Cucumber pieces should be 0.5cm/1/4 inch.
- Allowing the chicken to come to room temperature first enables it to cook evenly and will result in juicier chicken.
- Use store bought or make your own.
- If you do not have a meat tenderiser a rolling pin or other heavy kitchen object will do the job.
- Choose an oil with a high burn point because the chicken will be cooked on a high heat. Olive oil is not suitable.
- Test the oil is hot by adding a crumb to the pan. If it sizzles up you are good to go. If it drops to the bottom you need to wait a little longer.
- Check the doneness of the chicken by cutting into the thickest part of one of the chicken breasts. If it is white and opaque the chicken is ready, but if you see pink you need to throw it back into the pan.
This was really yummy. Perfect for a light and quick dinner. Will definitely make again.