Spiced and creamy deliciousness
Dukkah Spiced Chicken with Tzatziki and Flatbreads
My super tasty dukkah chicken with creamy tzatziki and fluffy flatbreadsPrint Pin
Dukkah Spiced Chicken
- 50 g dukkah seasoning
- 50 g flour
- 200 g yoghurt
- 3 - 4 chicken fillets or 6-8 chicken thighs
- 2 tbsp oil / spray oil
- Sea salt lemon & herb if possible for sprinkling on after cooking
- 100 g sour cream
- 100 g Greek yoghurt
- Big handful mint
- 1 red onion optional
- 4 baby cucumbers
- 100 g bulgar wheat
- 7 g fresh mint - finely chopped
- 7 g fresh parsley - finely chopped
- 7 g basil - finely chopped
- 7 g dill - finely chopped
- 80 g pomegranate seeds
- 1 red onion
- 1 sweet red pepper
- 4 baby cucumbers
- 2 tbsp Irish rapeseed oil
- Sea salt and cracked black pepper
- 300 g plain flour
- ½ tsp salt
- 185 ml milk
- 50 g butter melted / olive oil
- 50 g almonds
- 2 tbsp white sesame seeds
- 2 tbsp black poppy seeds
- 1 tbsp fennel seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground allspice
- Generous amount of sea salt and black pepper
- In a large pan over medium heat, toast the almonds, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds and fennel seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the ground spices, sea salt and black pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
- Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.
- Preheat the oven to 180℃. Spoon the yogurt into a bowl. Sprinkle the dukkah and flour onto a plate and stir together.
- Butterfly the chicken fillets by cutting a slit lengthways and flattening them out. If using thighs, trim up the chicken thighs and flatten out. Drizzle oil on the oven tray. Place the oven tray in the oven to get hot for about 3 minutes before cooking the chicken.
- Dip the chicken in the yogurt first, then into the flour and dukkah spice mix.
- Carefully remove the hot tray from the oven and gently place the crusted chicken on the tray. Place in the oven to bake for 20-25 minutes or until fully cooked on the inside and crispy on the outside. Sprinkle with sea salt. Allow to rest for a few moments and when ready to serve, slice on the diagonal.
- Weigh out the flour, and add the salt. Warm the milk and melt the butter. Combine the wet and dry ingredients and form into a dough. Knead for 2 minutes, divide into 8 balls. Roll out into circles. Brush a griddle pan with a little oil (a normal pan works fine, too) and cook for about 1 ½ - 2 minutes on each side. Watch as the bubbles form, then flip. Keep warm and soft by wrapping them in a warm tea towel until the full batch is cooked. I love to brush them with a little melted butter to keep them extra soft.
- Cook the bulgar as per the instructions on the packet. Dice up the red onion, red pepper and cucumber. Shred all the fresh herbs. Remove the pomegranate seeds (arils) from the fruit and stir these in. Season and drizzle with oil. Set aside until needed.
- Grate the cucumber (drain out the water), dice the onion (if using), and shred the mint. Combine the Greek yogurt and the sour cream together. Season and add in the cucumber and mint.
- To serve, place a flatbread on a plate, spoon over plenty of tzatziki, spoon on the bulgar wheat, top with rocket, and add on the crispy dukkah chicken. Garnish with fresh herbs and serve.