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).
PUTTING IT ALL TOGETHER:
- 6 Chicken Breasts
- Cultured Milk
- 2 Tbsps. Oil
- Robertsons Masterblends, Aromatic Roast Potato (Optional)
- Blueberry Sauce
2 thoughts on “Dukkah and Blueberry Chicken”
This looks DELICIOUS! Just last night I cooked a hearty chicken meal, I should have tried this!