• Chicken Dukkah Salad (Lee Chan's World Food Tour)

A fresh salad packed with flavour from a nutty dukkah coating on the chicken and a tangy dressing. 

Serves
1

Preparation

20min

Cooking

15min

Skill level

Mid
By
Average: 3.3 (14 votes)
Yum

You can store the dukkah in a cool, dark place in an airtight container for up to two months, but the flavours will be at their best if you use it soon after toasting and pounding the seeds and spices.

Ingredients

  • 3 chicken tenderloins
  • 1 tbsp olive oil, plus 100 ml extra
  • 4 cherry tomatoes, chopped
  • ½ cucumber, chopped
  • pistachios
  • ½ red onion, sliced
  • 1 tbsp pomegranate seeds
  • 2 tbsp flaked almonds
  • handful mint leaves
  • handful coriander leaves
  • handful parsley leaves
  • 1 tsp seeded mustard
  • 1 tsp honey
  • ½ orange, rind grated, juiced
  • 2 tbsp white vinegar
  • goat’s cheese, crumbled, to garnish

 

Dukkah

  • 2 tbsp sesame seeds
  • ¼ cup cumin seeds
  • ¼ cup coriander seeds
  • ¼ cup cashews
  • ¼ cup shelled pistachios
  • pinch of sumac
  • 1 sprig thyme, leaves only
  • pinch of dried mint

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. To make dukkah, separately toast each of the seeds and nuts: Place in a dry frying pan over medium heat and toast for 2–3 minutes, or until lightly coloured and fragrant. Crush separately using a mortar and pestle, to get the desired consistency for the dukkah. Mix them all together, adding the sumac, thyme and dried mint. Season with salt and pepper.
  2. Toss to coat chicken tenderloins in a little of the dukkah. Cook in 1 tbsp oil on a barbecue or frying pan over low heat, turning to prevent dukkah from burning, for 5–7 minutes, until cooked through.
  3. Meanwhile, combine tomato, cucumber, pistachios, red onion, pomegranate seeds, almonds, mint, coriander and parsley.
  4. To make dressing, whisk to combine mustard, honey, orange rind and juice, and vinegar. Season with salt and pepper. Stir in olive oil. Drizzle over salad. Garnish with goat’s cheese. Top with chicken. Serve.

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.