A quick and easy dukkah chicken recipe served with a refreshing pomegranate tabouleh and garlic yogurt dressing.
- 100g (or 1/2 cup) bulgar wheat cooked according to packet instructions and set aside to cool (note 1)
- 7g or 1/4 cup fresh mint - finely chopped
- 7g or 1/4 cup fresh parsley - finely chopped
- 80g (or 1/2 cup) pomegranate seeds
- 1/3 cucumber / approx 100g (or 3.5 oz) - deseeded and chopped into very small squares (note 2)
- 125g (or 1/2 cup) plain greek yoghurt
- 1 tbsp olive oil
- 1 tbsp lemon juice (approx half a lemon)
- 1/4 tsp sea or kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- 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)
- 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.
- 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.
- Category: Chicken
- Method: stove-top
- Cuisine: Middle Eastern
- 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