Dukkah is delicious. If you have never tasted it – make a
plan. There are various recipes and ratios and you can buy ready-made dukkah
but it never tastes as good. But trust me on the dukkah – it’s delicious.
This recipe is easy to make and the perfect crowd-pleaser. Eat
the chicken as is with the sauce or add to butter couscous, avo, roasted
peppers, feta and rocket for a delicious twist.
1 Tin Blueberries in Syrup
¼ Cup Rosemary
1 Cup Boiling Water with Sachet of Liquid Vegetable Stock
½ Cup Lemon Juice
1 Cup Brown Sugar
½ Cup White Wine
2 Tsps. Chilli Flakes (Optional)
In a pot, combine all the ingredients, including the tin of blueberries with its syrup and bring to a boil. Then reduce over a medium heat for 20 minutes; stirring until the sauce thickens. Ta-da!
2 Cups Walnuts
1 Cup Almonds
1 Cup Sesame Seeds
30g Coriander Seeds
3 Tbsps. Ground Cumin
2 Tsps. Salt
2 Tbsps. Ground Black Pepper
Toast the walnuts and almonds in a warm pan, until they become fragrant. Now, add the coriander and sesame seeds, the pepper and cumin and toast them with the nuts. Be careful – the smaller seeds burn easily; hence, why you toast them a little later in the game. Remove from heat and place in a food processor. Process the mix until it’s coarse like sand (don’t over blend).
#1. Cut the chicken into slices and pound them gently
with a mallet; add the chicken in a Ziploc bag with cultured milk (for at least
six hours or overnight).
#2. Preheat the oven to 180 degrees Celsius. Remove
the chicken from the cultured milk (don’t rinse though); generously cover each
piece with the dukkah on every side. And then add to an oven tray.
#3 Once all the chicken is ready and set, drizzle a bit of olive oil over each piece. Bake for 10-12 minutes and turnover. Cover the underside with any remaining dukkah and bake for another 10-12 minutes. Season with Robertsons Masterblends, Aromatic Roast Potato.