Dukkah Chicken with Sultana and Red Pepper Couscous and Minted Yogurt by Blonde Restaurant, Edinburgh
As our “blink and you’ll miss it” spring slips into summer, restaurant chefs are tailoring their menus as they try to keep up with the rapidly changing seasons. Here at Blonde it seems like just a couple of weeks ago the traditional winter warming dishes of richly flavoured stews and meat joints were the big sellers on the menu.
ow with the longest day just around the corner our customers are seeking out lighter choices with fresher aromatic flavours.
Proving popular is our Dukkah Chicken dish and if you keep a full range of spices in your store cupboard it’s quick and easy to make. There are many variations on this classic North African nut and spice mix, I like to add a little garlic for more depth of flavour.
Sultana and red pepper couscous with a mint yogurt drizzle makes a perfect accompaniment.
For more information visit: www.blonderestaurant.co.uk
INGREDIENTS: Serves 4
4 boned chicken supreme,
skin on
For the dukkah rub:
50g walnuts, finely chopped
2 tsp sea salt
1 tsp ground coriander
1 tsp fennel seeds
1 tsp cracked black pepper
1 tsp ground cumin
2tsp ground paprika
1 tsp ground cinnamon
2 tsp sesame seeds
1 pinch nutmeg
2 cloves garlic, crushed
Olive oil
For the couscous:
200g dried couscous
300ml vegetable stock
100ml rapeseed oil
100g dried sultanas
2 tsp ground turmeric
1 red pepper, diced
2 cloves garlic, crushed
For the mint yogurt:
300ml natural yogurt
1 tsp lemon juice
50 fresh mint
1 tbsp crème fraiche
Salt and pepper
1 lime, quartered to garnish
Method
1 Mix all the ingredients for the Dukkah rub together, add a little olive oil and thoroughly coat the chicken supreme with the mixture.
2 For the couscous, sauté the red peppers in the rapeseed oil until softened then add the vegetable stock, turmeric, garlic and sultanas. Bring to the boil then add the dried couscous. Take off the heat immediately and allow to infuse, stirring occasionally.
3 Blend the mint yogurt ingredients in a food processor.
4 Grill or fry the chicken supreme for 2 minutes each side then place in a hot oven for around 10-15 minutes until cooked through. Serve on the warm couscous, drizzle with the mint yogurt and garnish with lime.
In association with Taste Communications.
www.tastecommunications.co.uk
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