• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Knife and Soul
menu icon
go to homepage
  • About me
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About me
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Dukkah Chicken With Pomegranate Tabohleh

    Sep 9, 2021 · Leave a Comment

    Jump to Recipe·Print Recipe
    dukkah crusted chicken with pomegranate tabouleh
    dukkah crusted chicken with pomegranate tabouleh
    dukkah crusted chicken with pomegranate tabouleh

    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.

    Dukkah chicken and pomegranate tabouleh plated with dressing on the side

    🛒 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.

    cooked bulgar wheat

    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.

    garlic and yoghurt dressing

    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.

    tenderised chicken breasts

    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.

    dukkah crusted chicken served with the yoghurt dressing on the side

    👍 Top tips for perfect Dukkah Chicken With Pomegranate Tabohleh

    1. 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.
    2. Bring the chicken breasts to room temperature and tenderise them before cooking - this ensures they cook evenly and are tender and juicy.
    3. 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

    What is dukkah seasoning made of?

    Dukkah is an Egyptian spice mix typically made from nuts, sesame seeds, coriander and cumin.

    What can you substitute for bulgur in tabbouleh?

    Quinoa or couscous are good alternatives because they have a similar fine and grainy texture.

    Should I bring the chicken to room temperature before cooking?

    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

    • Grilled Lemon & Turmeric Chicken Thighs
    • Chicken Freekeh Salad
    • Panko Chicken (perfectly crispy)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    dukkah chicken

    Dukkah Chicken With Pomegranate Tabouleh


    • Author: Helen
    • Prep Time: 20
    • Cook Time: 10
    • Total Time: 30 minutes
    • Yield: 2 1x
    Print Recipe
    Pin Recipe

    Description

    A quick and easy dukkah chicken recipe served with a refreshing pomegranate tabouleh and garlic yogurt dressing.


    Ingredients

    Scale

    Pomegranate Tabohleh:

    • 100g (or ½ cup) bulgar wheat cooked according to packet instructions and set aside to cool (note 1)
    • 7g or ¼ cup fresh mint - finely chopped 
    • 7g or ¼ cup fresh parsley - finely chopped
    • 80g (or ½ cup) pomegranate seeds
    • ⅓ cucumber / approx 100g (or 3.5 oz) - deseeded and chopped into very small squares (note 2)

    Dressing:

    • 125g (or ½ cup) plain greek yoghurt
    • 1 tbsp olive oil
    • 1 tbsp lemon juice (approx half a lemon)
    • ¼ tsp sea or kosher salt 
    • ½ tsp freshly ground black pepper
    • ½ tsp sugar
    • ¼ tsp garlic powder

    Dukkah chicken:

    • 2 room temperature chicken breasts (note 3)
    • Sea or kosher salt
    • 25g (or 2.5 tbsp) dukkah seasoning (note 4)
    • 2 tbsp ground nut, vegetable or sunflower oil (note 5)

    Instructions

    1. 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)
    2. Meanwhile, prepare the dressing by mixing all of the dressing ingredients together in a small jug or bowl.
    3. Sprinkle salt onto both sides of the chicken and tenderise with a meat tenderiser. (note 6)
    4. Pour the dukkah seasoning into a flat-bottomed bowl and coat each chicken breast in dukkah seasoning on both sides. 
    5. 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)
    6. 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)
    7. 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.
    8. Slice the cooked dukkah crusted chicken breasts vertically into 1cm/1/2 inch wide pieces.
    9. 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

    1. It's advisable to do this ahead of time if you can. Use pre-cooked bulgar wheat for a speedy solution.
    2. Cucumber pieces should be 0.5cm/1/4 inch.
    3. Allowing the chicken to come to room temperature first enables it to cook evenly and will result in juicier chicken.
    4. Use store bought or make your own.
    5. If you do not have a meat tenderiser a rolling pin or other heavy kitchen object will do the job.
    6. Choose an oil with a high burn point because the chicken will be cooked on a high heat. Olive oil is not suitable. 
    7. 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.
    8. 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.
    • Category: Chicken
    • Method: stove-top
    • Cuisine: Middle Eastern

    Nutrition

    • Serving Size: 1
    • Calories: 541
    • Sugar: 9.9g
    • Sodium: 5718.6mg
    • Fat: 29.5g
    • Saturated Fat: 6g
    • Unsaturated Fat: 21.7g
    • Trans Fat: 0g
    • Carbohydrates: 51.8g
    • Fiber: 3.6g
    • Protein: 18.2g
    • Cholesterol: 194.1mg

    Keywords: dukkah chicken

    Did you make this recipe?

    Share a photo and tag @knifeandsoulrecipes — I love to see what you make!

    « Thai Mackerel Curry
    Black Lentil Salad With Roast Carrots, Feta and Pomegranate »

    Share this recipe!

    3 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

    More about me →

    Recent recipes

    • Potato Soup Recipe (easy, creamy & oh so tasty)
    • Red Pesto Pasta
    • Katsu Curry Sauce (really easy recipe)
    • Italian Meatballs

    Follow Knife & Soul

    • Facebook
    • Instagram
    • Pinterest

    Never Miss A Recipe

    Categories

    • 15 minute dishes
    • 20 Minute Dishes
    • 30 Minutes
    • 5 ingredient recipes
    • Comfort food recipes
    • Easy Asian Inspired Recipes
    • Easy Peasy Curry Recipes
    • Fakeaway recipes
    • Fish & Seafood Recipes
    • Freezer friendly
    • Lunch and brunch recipes
    • One pan recipes
    • Pasta
    • Resources
    • Soup Recipes
    • Super Salad Recipes
    • Sweet
    • Veggie Dinner Recipes

    Footer

    ↑ back to top

    About

    • About me

    Stay in touch

    • Subscribe
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Recipes

    • Recipe Index
    • Web stories

    Copyright © 2022 Knife & Soul

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    3 shares