For a gourmet-style dinner, look no further than this dukkah chicken recipe. Loaded with harissa yoghurt and tangy bursts of lemon, it’s sure to be a hit.
Serves44
Cook time25 mins25 minutes
Prep time30 mins30 minutes
Ingredients
½ 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
½ lemon, juiced
Sesame & fennel dukkah
1 tbs coriander seeds
1 tbs cumin seeds
1 tsp fennel seeds
¼ cup (35g) sesame seeds
½ cup (80g) dry-roasted almonds
⅓ cup (50g) dry-roasted cashews
⅓ cup (45g) unsalted pistachios
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
