The simple charm of this recipe lies in the endless possibility of textures we can achieve – depending on the different combinations of nuts used. It is of course also delicious with only one type of nut (adjust the quantities if necessary) or even roasted chickpeas.
- 4 chicken breasts, deboned
- Juice of 1 lemon
- Salt, pepper, to taste
- 1 Tbsp Aleppo pepper (optional)
- 1 Tbsp olive oil
For the dukkha
- 4 Tbsp dukkha spices
- ¼ cup hazelnuts
- ¼ cup almonds or pistachios
- ¼ cup crispy chickpeas
For the yogourt
- 1 cup thick, natural yogurt
- 1 garlic clove, finely grated
- 1 pinch of salt
Marinate the chicken in lemon juice, salt, pepper, Aleppo pepper, and olive oil – ideally for a few hours.
Grind the dukkha spices finely. Grind half the hazelnuts, almonds and chick-peas into a medium/fine powder. Grind the remainder of the nuts to a chunky texture. Mix them all together and set aside.
Mix the yogurt, garlic and salt. Set aside.
Preheat oven to 425°F. Cook chicken on a baking sheet 15 to 20 minutes until the internal temperature reaches 175°F. Or grill on high heat.
Serve garnished with yogurt and dukkha.