Ingredients
Serves 4–6
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
· 300g plain flour
· 3g salt
· 185ml milk
· 50g melted butter or olive oil
· 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:
· Toast the almonds in a dry pan over medium heat for 3 minutes, until fragrant.
· Add sesame, poppy and fennel seeds; toast until lightly golden.
· Transfer to a food processor with the 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.
