Crispy dukkah chicken and egg salad

    30 min

    Dukkah, an Egyptian spice mix, adds a smoky, nutty flavour to this warm chicken and egg salad.

    1 person made this

    Serves: 4 

    • Orange-honey vinaigrette
    • 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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

      Orange-honey vinaigrette:

    1. Place oil, vinegar, orange zest, honey, salt and black pepper in a small jar. Cover with a tight lid and shake well.
    2. Stir together flour, 4 tablespoons dukkah and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
    3. 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.
    4. 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.
    5. 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.
    6. Arrange salad leaves on a serving platter; drizzle vinaigrette on top. Top with fried chicken and eggs.

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