African Dukkah Crusted Chicken

Featuring a perfectly encrusted protein that’s popular with just about everyone, this African-inspired chicken dish brings a fresh, new ethnic twist to your menu!

Yield: Makes 12 servings

INGREDIENTS

Honey Mustard Sauce

• 9 oz. honey
• 3 oz. Dijon mustard
• ¾ tsp. salt

Dukkah Spice

• 1 ½ c. hazelnuts
• 3 tbsp. white sesame seeds
• ¾ c. coriander seeds
• ¾ c. cumin seeds
• 3 tsp. salt

Ingredients for Vegetables

• 6 zucchinis, small, cut into ½” moons
• 6 yellow squash, small, cut into ½” moons
• 3 red onions, small, quartered and petals separated
• 3 c. baby tomatoes, assorted, halved
• ¾ lb. feta
• 3 tbsp. parsley, chopped for garnish
• ¾ c. olive oil
• Salt, to taste

Ingredients for Chicken

• 12, 6 oz. Boneless Skinless Breasts
• 12 eggs, large, whisked in medium sized bowl for dredging
• 3 c. flour
• Prepared dukkah spice (above)
• 6 tsp. salt
• 1 ½ tsp. black pepper
• ¾ c. olive oil

DIRECTIONS

Directions for the Honey Mustard Sauce

1. Whisk together all ingredients.

Directions for the Dukkah Spice

1. In a food processor, chop the hazelnuts until minced.
2. In a spice grinder, grind coriander and cumin seeds until roughly ground.
3. Combine all ingredients and reserve for coating the chicken.

Directions for the Vegetables

1. Heat oil over medium heat in a nonstick skillet.
2. Lightly sprinkle salt over the vegetables and tomatoes. Begin to pan-roast, saving the tomatoes for last. Avoid overcrowding the pan. Cook in batches and get a nice caramelization on both sides of the vegetables. Transfer to a paper towel. After all vegetables are cooked, add tomatoes to the hot pan and quickly sauté. Combine with the vegetables. Set aside.

Directions for the Chicken

1. Preheat oven to 325°F
2. Prepare breading station; place flour and Dukkah spice on separate plates or baking sheets for coating.
3. Season chicken with salt and black pepper.
4. Dredge chicken in flour, then egg wash, then flour. Re-dip chicken in egg wash, then into the dukkah spice. Set aside onto a plate and let rest for at least 5 minutes.
5. While the chicken rests, heat olive oil over medium heat in a nonstick skillet. Lightly cook chicken on each side for about 2 minutes, gently toasting the spices and setting the coating. Transfer into a baking pan and place in oven for about 10 minutes or until the breasts reach an internal temperature of 165°F. Let the chicken rest before slicing.

Directions for the Plating

1. Divide the mixed, cooked produce and feta equally among 12 plates.
2. Cut chicken breasts on a bias and fan onto the plate. Garnish with chopped parsley.