| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 20 mins
You may need: Dried Garlic Powder
Egyptian Dukkah (pronounced 'Doo-kah') is a condiment made from dried herbs, spices, seeds, and nuts and is so versatile you'll want to keep it around to sprinkle on everything from pizza to meat. Our Dukkah spiced yogurt and chicken is the perfect recipe for nights where time and energy are in short supply. Simple, delicious, and satisfying, you'll want to make this for dinner on a regular basis.
Egypt is best known as the land of Pharaohs and Pyramids. Home of the Nile River, the longest in the world stretching from Lake Victoria in East Africa 4100 miles north to the Mediterranean Sea. The Nile River valley in Egypt housed one of the earliest and most literate societies in the ancient Middle East. Pharaonic Egypt thrived for over 3000 years and developed innumerable innovations including the calendar system, timekeeping and clocks, locks, paper and ink, toothpaste, policing, furniture, and many engineering inventions. Quite simply, modern life owes a lot to ancient Egyptians. Given its strategic location in North Africa, the Middle East, the Mediterranean and East Africa, Egyptian food shows influences from all of its neighbors. Serve this dish with warm pita bread and lemon wedges.
For the Chicken:
1 lb chicken breast, cubed
2 cloves garlic, diced
3 Tbsp olive oil, divided + extra for drizzling
1/2 tsp salt
For the Dukkah-Spiced Yogurt:
1 ½ cups whole milk Greek yogurt
½ tsp salt
1 Tbsp Piquant Post Dukkah spice
2 Tbsp chopped nuts (pistachios, almonds, hazelnuts; optional)
1 Tbsp extra virgin olive oil
Fresh lemon slices (optional)
4 pieces of fresh pita bread
We use two types of olive oil in this recipe - extra virgin and traditional olive oil. Extra virgin olive oil has gone through less processing and has a grassy, peppery and fruity aroma. Because of its light flavor, we like to use extra virgin olive oil to top off a dip or a salad dressing. Traditional olive oil has a neutral flavor and is less expensive, making a great cooking oil.
Using whole milk Greek yogurt creates a creamier and richer dip. For a less creamy, more tart dip, use non-fat Greek yogurt.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
First, season the chicken with salt. Marinate chicken cubes in garlic and 1 Tbsp olive oil and set aside.
While chicken is marinating, combine Greek yogurt and salt. Spoon yogurt to a serving bowl or plate. Sprinkle Piquant Post Dukkah and swirl with a spoon in a clock-wise motion. Drizzle extra virgin olive oil over yogurt, and squeeze fresh lemon and sprinkle chopped nuts on top.
In a cast iron skillet, heat 2 Tbsp of olive oil over Med-High heat. Add chicken, laying the cubes in a single layer in the pan. Allow the chicken to sear for ~3 minutes, flip and sear for another 2-3 minutes per side, until cooked through and they reach an internal temperature of 165 degrees. (If using a grill, skewer chicken, and grill over Med-High heat for 3-4 minutes/side until cooked through.)
Serve chicken with warm pita and Dukkah spiced yogurt for spooning. Garnish with extra lemon wedges.
Create a wrap with the pita, chicken, dukkah-spiced yogurt and an East African salad, kachumbari.
For vegetarians, simply serve with fresh pita bread or dollop atop cooked green lentils. Or, try our vegan roasted Dukkah Cauliflower recipe.
Our Dukkah spice is extremely versatile - throw it on any roasted veggies or toss into salads!
Make the traditional (and wonderful) Egyptian Dukkah bread dip by mixing 1 Tbsp Piquant Post Dukkah spice with 1 cup of a mix of your favorite finely chopped buts and seeds (almonds, hazelnuts, sesame seeds, walnuts, etc). Our spice blend is also nut-free, so you can mix it with just seeds, dried chickpeas, or beans to fit your own dietary needs.
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