Festival Recipe
Dukkah-Spiced Chicken with Tzatziki, Flatbreads & Pomegranate Tabbouleh
Recipe by Aisling Larkin
- Serves4 - 6
Ingredients
Dukkah Spiced Chicken
- 50g dukkah seasoning
- 50g plain flour
- 200g natural yoghurt
- 600–700g chicken fillets or thighs
- 15ml olive oil (or spray oil)
- Sea salt, lemon and herb seasoning (to finish)
Tzatziki
- 100g sour cream
- 100g Greek yoghurt
- 4 baby cucumbers, grated
- Handful fresh mint, finely chopped
- 1 small red onion (optional)
- Sea salt and cracked black pepper
Pomegranate Tabbouleh
- 100g bulgar wheat
- 7g each fresh mint, parsley, basil and dill, finely chopped
- 80g pomegranate seeds
- 1 red onion, finely diced
- 1 sweet red pepper, diced
- 4 baby cucumbers, diced
- 30ml Irish rapeseed oil
- Sea salt and cracked black pepper
Flatbreads (Optional)
- 300g plain flour
- 3g salt
- 300ml live natural yoghurt
- 3 tbsp olive oil
- Oil for frying
Homemade Dukkah (optional)
- 50g almonds
- 20g white sesame seeds
- 20g poppy seeds
- 5g fennel seeds
- 3g ground coriander
- 3g ground cumin
- 3g ground turmeric
- 2g ground allspice
- Sea salt and cracked black pepper
Method
- To make the dukkah: Blitz everything in a food processor, nuts, seeds, spices, salt and pepper. Pulse until coarse and sandy. Set aside.
- To make the chicken: Preheat oven to 180°C (fan 160°C). Mix the flour and dukkah on a plate. Spread the yoghurt in a shallow bowl. Butterfly the chicken fillets (or flatten the thighs). Heat a baking tray in the oven with a drizzle of oil for 3 minutes. Dip chicken in yoghurt, then in the dukkah-flour mix. Place on the hot tray and bake for 20–25 minutes, until crisp and golden. Sprinkle with sea salt and a squeeze of lemon. Rest before slicing.
- To make the flatbreads: Combine flour and salt in a bowl. Warm the milk and stir in the melted butter. Mix to form a dough, knead for 2 minutes, divide into 8 balls. Roll out thinly. Cook on a hot dry pan for 1–2 minutes each side, until puffed and golden. Brush with melted butter and wrap in a warm tea towel.
- To make the tabbouleh: Cook the bulgar wheat as per packet instructions Toss with herbs, pomegranate, onion, pepper, cucumber, oil, salt and pepper.
- To make the tzatziki: Combine yoghurt, sour cream, cucumber, mint and onion (if using). Season to taste.
- To serve: Top each flatbread with tzatziki, a spoonful of tabbouleh, rocket and warm slices of dukkah chicken. Finish with herbs and a drizzle of oil.
