Dukkah Chicken Breasts with Beet Moutabel

Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek  yogurt are combined for a vibrant topping for the chicken.

Author:: Ivy Manning
Publish date:: May 28, 2017
Social count:: 38

Dukkah Chicken Breasts with Beet Moutabel
Photo by Darren Kemper

30minDuration
20minPrep Time
4Servings

Ingredients

1  beet (8 oz), roasted then peeled and halved
¼ cup  whole-milk plain  Greek yogurt (TRY: Stonyfield Organic Whole-Milk Greek Plain Yogurt)
1 tsp finely grated orange zest
1 small clove garlic, peeled
½ tsp sea salt, divided
2 tbsp hemp hearts
1 tbsp  each coriander and  cumin seeds
1 tsp  each dried oregano  and mint flakes
½ tsp ground black pepper
¼ cup  toasted hazelnuts,  roughly chopped
2 egg whites, beaten
6-oz  boneless, skinless chicken breasts, pounded to ½-inch thickness
1 tbsp extra-virgin olive oil

Preparation

1. Preheat oven to 400°F. Prepare moutabel: In a food processor, process beet, yogurt, orange zest, garlic and ¼ tsp salt until mostly smooth; set aside.

2. Prepare dukkah: Using a mortar and pestle or spice grinder, combine hemp hearts, coriander seeds, cumin seeds, oregano, mint, pepper and remaining ¼ tsp salt; pound or pulse until seeds are finely ground. Add chopped hazelnuts and pound or pulse a few more times until nuts are finely ground.

3. To a shallow dish, add egg  whites. To a second shallow dish, add dukkah mixture. Dip 1 chicken  piece first in egg white, allowing excess to drip off, and then into dukkah, pressing to coat all sides. Repeat with remaining chicken.

4. In an ovenproof skillet on medium-high, heat oil. Add chicken and cook about 3 minutes, until browned on one side; flip chicken over. Place skillet in oven and bake until chicken registers 165°F on  an instant-read thermometer inserted into thickest part of largest breast, 8 to 10 minutes. Serve  with moutabel.