Saturday, August 4, 2018
NORTH AFRICAN DUKKAH CHICKEN SATAY WITH GRILLED ZUCCHINI RIBBONS
MAY 1, 2017 BY JENNIFER DANTER AND THE CANADIAN LIVING TEST KITCHEN Canadian Living Magazine: June 2017
Dukkah is a blend of spices, nuts, and seeds that make a flavourful crust for grilled chicken and helps lock in moisture. Look for it in Middle Eastern grocery stores.
Prep time 15 minutes
Total time 30 minutes
Portion size 4 servings
2 tablespoons vegetable oil
1 tablespoon liquid honey
1 tablespoon tahini
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
450 g boneless skinless chicken thighs (about 6), cut into 1-inch pieces
1/2 cup dukkah
1 small zucchini, cut in long thin ribbons
1 small red onion, cut into 1-inch pieces
In a large bowl, whisk together oil, honey, tahini, lemon juice, salt (if using) and pepper. Add chicken, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place dukkah in a shallow dish; spoon 1 tbsp into a small bowl and set aside. Remove chicken from marinade, letting excess drip off. Dredge chicken in dukkah, pressing to adhere; discard leftover marinade and unreserved dukkah.
Alternately thread chicken, zucchini, and red onion onto 6 metal or soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place skewers on greased grill over medium heat; close lid and grill, turning once, until browned, about 15 minutes. Transfer to serving platter; sprinkle reserved dukkah over top.
BEER PAIRING: Muskoka Brewery (Bracebridge, Ont.)
Craft Lager: This crisp lager brightens and tempers the spices in the dukkah rub.
Get the recipe: Dukkah Spice Blend
Per serving: about
Fibre3 gSodium260 mgSugars6 gProtein25 gCalories318Total fat20 gPotassium523 mgCholesterol93 mgSaturated fat3 gTotal carbohydrate12 g%RDI
Iron24Fibre0.0Folate15Sodium0.0Sugars0.0Calcium7Protein0.0Calories0.0Total fat0.0Vitamin A6Vitamin C15Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0