This was a really different take on chicken, and we liked it a lot. The spices are bold, and we thought it was a nice change of pace. I don’t have a separate grinder for spices, so I used the food processor. It worked fine, but the peppercorns wouldn’t grind up very much. I tried the mortar and pestle first, and that didn’t really work either. I didn’t bother putting the chicken in the oven – I just cooked it all the way on the stovetop and it turned out fine.
Cooking Light August 2009
This spice blend, known as dukka (DOO-kah) in Egypt, combines sesame and cumin seeds plus nuts, and often other spices. The blend gains a roasted note when the spices and nuts are toasted. Then a little salt on the chicken brings out the robust flavors of the blend.
Yield 4 servings (serving size: 1 breast half)
¼ cup sliced almonds
¼ cup sesame seeds
2 teaspoons cumin seeds
2 tablespoons fresh thyme
1 teaspoon black peppercorns
2 large egg whites, lightly beaten
4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
2 teaspoons olive oil
1. Preheat oven to 350°.
2. Place first 3 ingredients in a small, dry skillet over medium heat. Cook 2 minutes or until lightly browned, shaking pan frequently. Remove from heat, and cool slightly. Place nut mixture, thyme, and peppercorns in a spice or coffee grinder; pulse mixture 15 times to coarsely chop.
3. Place nut mixture in a shallow pan; place egg whites in another shallow pan. Dip chicken in egg white, and sprinkle with salt; dredge in almond mixture. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; sauté 2 minutes on each side or until golden. Place chicken on a baking sheet coated with cooking spray, and bake at 350° for 12 minutes or until done.
Fat: 14g (sat 2.2g,mono 6g,poly 4.5g)
MacGourmet Rating: 4 Stars