I made Dukkha just because I just loved eating it mixed in olive oil and eaten with a crusty bread but since I made it I have been sort of obsessed with its flavors. So when I needed to make some protein for a dinner to go with my porcini mushroom soup with truffle oil, I decided to use this spice blend. Today’s recipe is an easy one that you can put together in 10 mins if you have the Dukhah ready. Dukkah crusted Chicken with coconut oil   IMG_1102


  2 Boneless skinless organic chicken breast cut in strips 1/2 tsp All Spice powder 1 tsp Smoked paprika 1 tbsp oil salt to taste 2 small cloves of garlic crushed 8 tbsp of Dukkah blend  


Mix the garlic, salt, paprika, oil and all spice in a bowl. Add the chicken pieces and mix well. Let it sit for 5 mins. IMG_1095   Take the dukkah in a shallow bowl.  Take the chicken pieces one at a time and make sure they are coated well with the mixture. Press down a bit to ensure that the mixture sticks to the chicken pieces. IMG_1097 Take a pan and add some coconut oil. Cook the chicken pieces on low flame until done on both sides. IMG_1099 Serve with a salad or a bowl of hot soup. IMG_1100