Egyptian-Spiced Chicken

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.

Cooking Light AUGUST 2009

  • Yield: 4 servings (serving size: 1 breast half)


  • 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


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.

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

Go to Full Version of

Egyptian-Spiced Chicken Recipe