Dukkah Chicken & Rice
Since I pretty much cut out cooking red meat in our house about two years ago I’ve gotten a little bit more creative with things like chicken, turkey, and salmon because let’s be honest those things can get a little dull day in and day out. We aren’t vegetarian and every dinner always includes a central protein but after a while you just gotta mix it up!
I recently added Trader Joe’s Dukkah to some thinly sliced chicken breasts and it turned out really well so I figured I’d share this meal with you guys!
What I Used:
2 breasts, cut in half to make 4 thin cutlets
2-3 Tbsp Dukkah
Pinch of Salt
1 cup chicken stock (I use Better Than Bouillon)
1/2 cup white wine
2 cloves minced garlic
1 lemon worth of juice
1 Tbsp butter
Marinate your chicken cutlets in 1/2 of the lemon juice, a drizzle of olive oil and the minced garlic for at least 20 minutes before cooking ( it can marinate for 24 hours)
Once ready to cook heat the oven to 350 degrees
In a large pan or skillet brown your chicken on high heat with a large drizzle of oil - should take about 3 minutes on each side. Once browned, add the Dukkah & pinch of salt to a flat bowl or plate and dip one side of the chicken in the Dukkah so that one side is crusted.
Place all of the chicken, Dukkah side up, in a baking dish and place in the oven for 10-20 minutes depending on how much more it needs to cook through.
While in the oven, turn the flame down to low and add the stock, white wine, and remaining lemon juice. Let it reduce in half then add the butter and continue stirring or whisking occasionally on a very light simmer until ready to serve.
I served the chicken & gravy over Trader Joe’s Frozen Jasmine Rice, with Roasted Crispy Cauliflower, and a simple Spinach/Arugula/Avocado salad dressed with Olive Oil & White Balsamic Vinegar.