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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.
Courtney Roulston’s dukkah chicken with harissa yoghurt
Serves44
Cook time25 mins25 minutes
Prep time30 mins30 minutes
Ingredients
1/2 cup (75g) 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
Description
Great for entertaining, this dukkah chicken and harissa yoghurt makes a delicious main. It is full of flavour and crunchy texture.
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.
