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. Recipe courtesy of Épices de Cru
- 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 yogurt:
- 1 cup thick, plain yogurt
- 1 garlic clove, finely grated
- 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 chickpeas 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.
- Grill or roast the chicken. Serve garnished with yogurt and dukkha.