Courtney Roulston’s dukkah chicken with harissa yoghurt

Great for entertaining, this dukkah chicken and harissa yoghurt makes a delicious main. It is full of flavour and crunchy texture.

Dukkah chicken with harissa yoghurt

Serves

4

Prep

30m

Cooking

25m

Ingredients

  • 1/2 cup (75g) plain flour or gluten-free plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 8 Coles RSPCA Approved Australian Chicken Tenderloins, trimmed
  • 2 cups (500ml) olive oil
  • 2 tsp harissa paste
  • 2 tbs extra virgin olive oil
  • 200g Greek-style yoghurt
  • 4 kale leaves, stems removed, coarsely torn
  • 1/2 lemon, juiced
  • Sesame and fennel dukkah
  • 1 tbs coriander seeds
  • 1 tbs cumin seeds
  • 1 tsp fennel seeds
  • 1/4 cup (35g) sesame seeds
  • 1/2 cup (80g) dry-roasted almonds
  • 1/3 cup (50g) dry-roasted cashews
  • 1/3 cup (45g) unsalted pistachios

Method

STEP 1

To make the sesame and fennel dukkah, heat a small frying pan over medium heat. Add the coriander seeds, cumin seeds and fennel seeds. Cook, tossing, for 2-3 mins or until aromatic. Transfer to a food processor or spice grinder and process until coarsely crushed. Return the pan to medium heat. Add the sesame seeds and cook, tossing, for 2-3 mins or until golden brown. Add to the food processor or spice grinder with the almonds, cashews and pistachios. Season. Process until the mixture is coarsely chopped. Transfer to a medium bowl.

STEP 2

Place flour and egg in 2 separate shallow bowls. Season. Coat each piece of chicken in flour, shaking off excess. Dip in egg, then in the dukkah mixture and turn to coat. Transfer to a plate.

STEP 3

Add the olive oil to a medium frying pan. Heat to 170°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully cook the chicken, in batches, for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Season.

STEP 4

Stir the harissa and half the extra virgin olive oil in a small bowl until well combined. Place yoghurt in a separate small bowl. Top with harissa mixture and use a spoon to gently marble. Season.

STEP 5

Combine the kale, lemon juice and remaining extra virgin olive oil in a bowl. Divide among serving plates with the chicken. Serve with harissa yoghurt.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.