This was a tasty way to treat chicken. I thought the spices were well-balanced, although in a bite here and there the flavor of thyme, cumin or black pepper dominated. I had to grind the spices and almond mixture in two batches due to the size of my spice grinder, and probably didn't get it as well mixed together as I could have. I used chicken thighs instead of breasts as I had them on hand, and only had 1.5 tbsp of fresh thyme, so I used 1/2 tsp of dried to make up the shortfall.
Egyptian-Spiced Chicken
This spice blend, known as dukka (DOO-kah) in Egypt, combines sesame and cumin seeds plus nuts, and often other spices. The blend gains a roasted note when the spices and nuts are toasted. Then a little salt on the chicken brings out the robust flavors of the blend.
Yield: 4 servings (serving size: 1 breast half)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 317
- Fat: 14g
- Saturated fat: 2.2g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 4.5g
- Protein: 44.9g
- Carbohydrate: 3.8g
- Fiber: 1g
- Cholesterol: 108mg
- Iron: 3mg
- Sodium: 274mg
- Calcium: 58mg
Ingredients
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 2 teaspoons cumin seeds
- 2 tablespoons fresh thyme
- 1 teaspoon black peppercorns
- 2 large egg whites, lightly beaten
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- Cooking spray
Preparation
- 1. Preheat oven to 350°.
- 2. Place first 3 ingredients in a small, dry skillet over medium heat. Cook 2 minutes or until lightly browned, shaking pan frequently. Remove from heat, and cool slightly. Place nut mixture, thyme, and peppercorns in a spice or coffee grinder; pulse mixture 15 times to coarsely chop.
- 3. Place nut mixture in a shallow pan; place egg whites in another shallow pan. Dip chicken in egg white, and sprinkle with salt; dredge in almond mixture. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; sauté 2 minutes on each side or until golden. Place chicken on a baking sheet coated with cooking spray, and bake at 350° for 12 minutes or until done.
Egyptian-Spiced Chicken Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: African
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Indian-Spiced Lentils and Lamb
Cooking Light -
Roasted Moroccan-Spiced Grapes and Chicken
Cooking Light
advertisement
You want chicken? We've got it!
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy