This crispy sesame crusted chicken is made even more delicious served with labne and capsicum.
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Line a large sieve with a double layer of muslin or clean Chux cloth and place over a large bowl. In a small bowl, combine the yoghurt and salt. Place the yoghurt mixture into the lined sieve and loosely cover with overhanging muslin or plastic wrap. Place in the fridge for 6 hours or overnight to drain.
Heat a large frying pan over medium heat. Add 1 tbs oil and the combined capsicum and cook, stirring frequently, for 12 mins or until tender. Remove from heat and stir in the vinegar. Season and set aside to cool.
Meanwhile, in a food processor, combine 1/2 cup (35g) breadcrumbs and 1 1/2 tbs white sesame seeds. Process until finely chopped. Transfer the breadcrumb mixture to a shallow baking dish. Add the black sesame seeds and remaining breadcrumbs and white sesame seeds. Season. Place the flour and egg in separate shallow bowls. Season the chicken. Dip the chicken in the flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture, pressing chicken firmly to coat. Transfer crumbed chicken to a plate.
Preheat oven to 120°C (100°C fan-forced). Melt 20g butter with 1 1/2 tbs remaining oil in a clean large frying pan over medium heat. Add half the chicken and cook for 3 mins or until golden. Turn the chicken and melt 10g butter around the chicken. Cook for a further 3 mins or until golden and just cooked through. Transfer the chicken to an ovenproof plate lined with paper towel to drain. Place in the oven to keep warm. Repeat with remaining butter, oil and chicken.
Unwrap the labne and discard any liquid. Spread some labne over each serving plate. Divide the chicken, rocket and capsicum mixture among serving plates. Serve with lemon wedges.
COOK. STORE. SAVE.
Use it up: The liquid from the yoghurt – also known as the ‘whey’ – can be used instead of milk in smoothies or pancake batter.