The coarsely ground spice blend, known as “dukka” in Egypt, combines sesame and cumin seeds plus nuts, and often other spices. Just be careful pulsing the mixture in the spice/coffee grinder or else you will have a paste consistency!
(modification of recipe originally from Cooking Light)
Serves 4
- ¼ cup sliced almonds (some recipes use hazelnuts)
- ¼ cup sesame seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme (some recipes use mint too)
- 1 teaspoon black peppercorns
- 2 large egg whites, lightly beaten
- 4 (6-ounce) skinless boneless chicken breast halves
- ¼ teaspoon kosher salt
- 2 teaspoons olive oil
Preheat oven to 350 degrees.
Place almonds and sesame seeds in a small dry skillet over medium heat. Cook 2 to 4 minutes or until lightly browned, shaking pan frequently. Remove from heat, and cool slightly. Place nut mixture, cumin, coriander, thyme and peppercorns in a spice or coffee grinder; pulse mixture 15 times to coarsely chop (DO NOT OVERMIX or it will turn to a paste!).
Place nut mixture in a shallow dish; place egg whites in another shallow dish. Dip chicken in egg white and sprinkle with salt; dredge in nut spice mixture. Repeat for all 4 pieces. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 2 minutes on each side or until golden. Place chicken on a foil lined sheet pan, and bake at 350 degrees for 12 minutes or until done.
Nutritional Info/Serving: 317 Calories, Fat 14 g, Protein 45 g, Carbs 4 g
21 Day Fix Container Equivalents/Serving: 1.5 Red, 0.5 Blue, 0.5 Orange, 0.5 tsp
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