Dukkah, an Egyptian spice mix, adds a smoky, nutty flavour to this warm chicken and egg salad.
1 person made this
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons orange zest
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Chicken and eggs
4 tablespoons plain flour
4 tablespoons dukkah
1/2 teaspoon cayenne pepper
6 eggs, divided
2 tablespoons water
2 skinless, boneless chicken breasts
1/4 teaspoon salt
4 tablespoons olive oil
1/2 teaspoon dukkah
1 pinch salt, or more to taste
350g mixed salad leaves
Method Prep:20min › Cook:10min › Ready in:30min
Place oil, vinegar, orange zest, honey, salt and black pepper in a small jar. Cover with a tight lid and shake well.
Stir together flour, 4 tablespoons dukkah and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of cling film to 1cm thickness with a mallet or heavy pan. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat.
Heat oil in a large pan over medium heat. Add chicken and cook, turning once, until cooked through, 4 to 6 minutes; drain on kitchen roll. Wipe out the pan.
Crack remaining 4 eggs into the pan. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to harden, 3 to 4 minutes.
Arrange salad leaves on a serving platter; drizzle vinaigrette on top. Top with fried chicken and eggs.