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.
Betty Soup
1 person made this
Ingredients
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
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.
