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Dukkah-crusted chicken with Moroccan tomato & cardamom sauce
Dukkah-crusted chicken with Moroccan tomato & cardamom sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Transform plain chicken breasts into a flavorful Moroccan dish with dukkah seasoning.
Ingredients:
  • 150g dukkah*
  • 10 basil leaves, chopped
  • 40.00 ml grated orange rind
  • 6 (about 130g each) skinless chicken breasts
  • 250ml buttermilk
  • Juice of 1 orange
  • Lemon wedges, to serve
  • 1 large onion, finely chopped
  • 3 garlic cloves
  • 3cm piece ginger, grated
  • 2cm piece fresh turmeric*, grated
  • 8 green cardamom pods, lightly crushed
  • 2 makrut lime leaves
  • 1 cinnamon stick
  • 5 roma tomatoes, peeled, seeds removed, finely chopped
  • 400g canned chopped tomatoes
  • 2 tsp palm sugar
Instructions:
  • To make the sauce, warm olive oil in a pan over medium heat. Sauté onion until golden, then add garlic, ginger, turmeric, and salt. Cook for 1-2 minutes. Stir in cardamom, makrut lime leaves, cinnamon stick, fresh and canned tomatoes. Simmer for 20-25 minutes until thickened, stirring occasionally.
  • Add the palm sugar for a touch of sweetness and season the dish to your preference. Next, remove and discard the makrut lime leaves and cinnamon, setting the dish aside for later.
  • Preheat your oven to 180°C.
  • In a bowl, mix dukkah, basil, and orange rind. Dip chicken breasts in buttermilk, then coat with the dukkah mixture.
  • In a shallow baking dish, surround the chicken with chicken stock and orange juice. Bake in the oven until the chicken is cooked through and nicely browned, about 30 minutes.
  • Slice each chicken breast into 4 pieces and elegantly arrange on plates. Garnish with lemon wedges and a generous spoonful of the sauce before serving.

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