Dukkah-crusted Chicken Tenders with Red Lentil and Broccoli Salad

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

Oven-baked chicken tenders, adapted from Taste, spiced up with a crunchy Middle Eastern spice blend of toasted, coarsely ground hazelnuts, sesame, and spices. You can serve them with a sweet-sour sauce of honey and balsamic vinegar or on a bed of salad of choice.
Originally from Egypt, dukkah is a mixture of nuts (hazelnuts, almonds or pistachios), seeds and spices. The traditional way to serve fragrant Dukkah is with olive oil and bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb or fish.

SaladHazelnut Dukkah
  • 200 g Red lentils
  • 1 head Broccoli, trimmed, cut into florets
  • 1 Small red onion, cut into rings
  • 100 g Grape tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 8 / 350 g Chicken tenders
  • 2 tbsp Olive oil
  • 2 tbsp Honey
  • 1 tbsp Red wine vinegar
  • 11/2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tsp Black peppercorns
  • 2 tsp Sea salt
  • 160 g Hazelnuts, toasted
  • 35 g Sesame seeds, toasted
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 2 tsp Ground turmeric
  1. Preheat oven to 180C/350F. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
  2. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
  3. Place coriander, cumin seeds and black peppercorns in a dry frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle with sea salt. Pound until finely crushed. Add the crushed spices to the hazelnut mixture and mix well.
  4. Place chicken tenders on a plate. Coat both sides with hazelnut dukkah. Place them on a baking pan. Drizzle with 1 tablespoon of olive oil. Bake at 190C/375F for 18-20 minutes or until golden and cooked through.
  5. Place the lentils in a medium saucepan and cover with cold water. Set the saucepan over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the red lentils into a large bowl.
  6. Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and add to the lentils in the bowl.
  7. Whisk together the honey, red wine vinegar and the remaining olive oil. Season with salt and pepper. Add the dressing, red onion and grape tomatoes to the lentils and broccoli. Toss to combine. Transfer salad to the serving plates and top with dukkah coated chicken tenders.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com


Sue/the view from great island 22/3/15 04:46

I get an education, as well as plenty of inspiration, every time I visit here, Angie. Nut crusts are one of my obsessions, but I've never heard of this one. I'd love to try it on fish!

Betty 22/3/15 05:21

I love the crust on your chicken- so many flavors and so much crunch! The lentil salad is gorgeous as well- a perfect meal! :)

Unknown 22/3/15 06:04

A perfect meal. Looks delicious. Beautiful flavours. Love it :)

Veronica's Kitchen 22/3/15 06:10

This is such a nice meal that my family would love it!

Akila 22/3/15 09:49

I am just droooollllling here... So crunchy n yummy

Ana Regalado 22/3/15 10:26

Angie , the spices alone sounds delicious ! And looking at those crunchy chicken tenders , who would have thought that it's baked not fried ?! Into my mouth now lol

jasna varcakovic 22/3/15 10:46

I ALWAYS have dukkah in a jar...so many different uses for it! My favourite is freshly prepared dukkah, warm (homemade) bread and olive oil - divine!

kitchen flavours 22/3/15 11:06

Oh wow! Such a delicious meal! Your homemade dukkah sounds good!

Rosa's Yummy Yums 22/3/15 11:26

So scrumptious anf tasty! A great dish.



Medeja- CranberryJam 22/3/15 11:29

Great meal! I especially like the chicken!

Sharon D. 22/3/15 11:41

Whoa... that looks super delicious, Angie. You are amazingly creative with food ingredients! I have a lot to learn! ^.^

Copycake kitchen 22/3/15 11:41

Wow! Wow! this is perfect dish to me!!!!

Sam Hoffer / My Carolina Kitchen 22/3/15 11:46

Gorgeous Angie. This is quickly become my favorite salad.

Barbara 22/3/15 11:58

Your dukkah sounds wonderful, Angie. I can see it coating lots of things. Serving the chicken over the lentil salad is perfect. Love lentil salads!

Tricia Buice 22/3/15 14:25

I always learn something new with your recipes Angie. Love the sound of duke - I wonder if you could coat tofu too. Yum with the bread and oil - I could live on that! Have a wonderful week.

Tessa 22/3/15 16:01

Looks fantastic! Such a beautifully composed dish!

Ivy 22/3/15 16:18

What a delicious meal. Love the dukkah spices!

Marcela 22/3/15 16:45

Angie, the meal looks fabulous! I am sooooo sold! Delicious!

Monica 22/3/15 16:56

I baked chicken a lot and love it. Your spiced crust with the hazelnuts sound awesome! The lentil salad is right up my alley, too!

dedy oktavianus 22/3/15 17:41

wow, damn deliicous!!!
i just grab a pack of chicken tender and gonna try this recipe a.s.a.p
Dedy@Dentist Chef

fimere 22/3/15 20:00

un plat parfait avec de belle saveurs j'adore
bonne soirée

Beth 22/3/15 21:02

Your dukkah crust sounds terrific. I'd love to try this recipe!

Susan 22/3/15 21:10

I just learned about Dukkah on Chop, the FoodNetwork show. I must look for it in our Whole Foods, XOXO

Kathy 22/3/15 21:22

This chicken looks wonderful, love the dukkah crust! A perfect lunch on top of the lentil salad!

Kelly 22/3/15 21:49

This looks so pretty and delicious, Angie! I love the spices and hazelnuts on the crust, so flavorful and looks perfect with the lentil and broccoli salad!

Liz That Skinny Chick Can Bake 22/3/15 23:14

Angie, the crust on these tenders looks amazing! Love that you served them over a broccoli salad---sounds like a perfect dinner to me!

The Yum List 23/3/15 00:56

I love dukkah! What a great use of this mix.

Evelyne CulturEatz 23/3/15 00:59

I am totally sold on this recipe, I love Middle Eastern flavors! And I am in love with dukkah, got to give this a try soon!

Geri Saucier 23/3/15 02:13

I love the salad. The chicken tenders look very tasty😊

Unknown 23/3/15 02:23

love the crust!!! looks outstanding!

Gingi 23/3/15 04:53

This looks so fresh and tasty!! Your food photography always blows me away! <3 - www.domesticgeekgirl.com

Emma | Fork and Good 23/3/15 11:07

This looks LUSH, so crispy and full of flavours, love this! Making this this week :)

Alida 23/3/15 12:05

Wonderful recipe Angie! This really must be so good. I love your photos too. This is good for any day of the week. Have a good day!

Joanne 23/3/15 12:52

You had me at dukkah! It's one of my favorite ever spice blends!

Asmita 23/3/15 14:13

WOW! Love the flavors and textures!

Gloria Baker 23/3/15 18:17

Love these chicken tender Angie!
Look georgeous and delicious!

Shashi 23/3/15 18:45

Angie - what a fabulously flavored chicken - love your combo of hazelnut and all those spices!

Ashley@CookNourishBliss 23/3/15 21:19

I love that crunchy coating you have on the chicken! The best! This looks wonderful.

Chrissy 23/3/15 21:49

I feel like I've been reading about Dukkah a lot lately. I guess that just means I'm going to hve to try it soon!

SavoringTime in the Kitchen 23/3/15 23:34

I love everything about this, Angie. Being a huge fan of nuts and seeds I know I would love the duddah coating. Great idea!

Sweet Posy Dreams 23/3/15 23:49

The chicken looks so crunchy and yummy. Wish I could take a bite!

Anonymous 24/3/15 00:22

Like that this crust is gluten free.

Judit + Corina @Glamorous Bite 24/3/15 00:39

This is absolutely the most scrumptious chicken tenders we have seen, Angie! Mmm, your crunchy dukkah would be so wonderful with lamb :)

Kelsey Ann 24/3/15 00:57

simply a beautiful creation! well made

mjskit 24/3/15 02:25

Have never heard of dukhah. What an interesting combination of ingredients and what a clever way to use them. I love adding a crunchy ingredient to salads and with your crunchy chicken you get the crunch and the protein. What a salad Angie!

Jeanette 24/3/15 02:51

I love the idea of using dukkah as a crust - I have some in my pantry so am going to try this for sure. I also really like your lentil salad - what a nice healthy and delicious meal!

Sandra 24/3/15 03:00

This is really interesting, but delicious way to make chicken. I love the salad too... I can see how they could complement each other harmoniously! Beautiful!

tigerfish 24/3/15 03:38

This is a delicious and balanced meal and I like the Middle-Eastern twist to it with the dukkah-crusted chicken.

eatgood4life.blogspot.com 24/3/15 04:20

This looks just fantastic. The crust on that chicken is superb. I wish I could dig my teeth into those chicken tenders. Great presentation of this dish!

Juliana 24/3/15 04:48

What an awesome coating for the chicken tenders...I love everything about it...I have a container of dukkah from Trader Joe's but yet have to use it...and your recipe just came handy...thanks for the recipe Angie...
Have a wonderful week ahead :)

Abbe@This is How I Cook 24/3/15 05:34

I am so getting into dukkah! Can't wait to try your version! Sounds great!

Cuisine Paradise 24/3/15 07:01

the oven baked chicken tender looks so delicious with that golden crust!!!!

Beena 24/3/15 09:43

Mouthwatering yummy chicken

grace 24/3/15 14:03

the crunchy coating for your chicken sounds absolutely wonderful! what an excellent mix of flavors.

Gwen 24/3/15 18:06

This looks absolutely fabulous!! Pinning this to make soon! Love the crust!

Marcela 24/3/15 18:16

I love the crust on the chicken! Looks so tasty! Love chicken, pinning for later!

Gloria Fernandes 24/3/15 19:17

looks super delicious..loved the crust...

Nippon Nin 24/3/15 20:44

I'm always amazed for your beautiful photographs! This is a great recipe I would like to re-create!

myinnerchick.com 24/3/15 21:49

This looks INCREDIBLE!
I sooooooooo want to devour these immediately. xx

Kitchen Belleicious 24/3/15 23:54

great job getting them so crispy and flavorful i love that you dusted them first. It looks delicious especially with that refreshing salad of veggies

Velva 25/3/15 01:14

You have taken chicken tenders and brought them to a new healthy level. Very nice!


Dawn @ Words Of Deliciousness 25/3/15 04:11

These chicken tenders look delicious. I love how you keep everything healthy and delicious.

Bakericious 25/3/15 12:31

Angie, you are making me so hungry now!

Anne@FromMySweetHeart 25/3/15 14:51

Wow, Angie...I've not tried dukkah before but can't wait to make some. Sounds like a wonderful combination of nuts and spices. And coating your chicken tenders with it makes them seem 'all grown up'! Thanks for teaching me something new every time I visit! : )

foodtravelandwine 25/3/15 17:34

What a colorful and tasty dish!!.....Abrazotes, Marcela

GG 25/3/15 23:05

This is a great recipe, really tasty and original. GG

Couscous & Consciousness 26/3/15 01:15

This looks fabulous, Angie. Actually, I have a friend coming over on Saturday night, and I think this looks like the perfect meal to make for her. Thanks for the inspiration :-)

Catherine 26/3/15 01:24

Dear Angie, Such a beakutiful chicken meal. I love the tenders and the salad is perfect. xoxo Catherine

Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 26/3/15 03:36

I'm seeing dukkah everywhere and I must try this spice blend! This sounds like the perfect recipe to appreciate it. Love that these chicken tenders are oven baked too (mostly because I don't like the mess/danger involved with frying! :) beautiful Angie.

Unknown 26/3/15 06:01

I am inspired. They are the healthiest yummiest chicken tenders I've seen in a while. The coating looks so crispy and perfect. I just learnt what dukkah is. Your blogs teaches new things everytime.

Amy 27/3/15 17:14

I love the spices that you used in the recipe. I can imagine how flavorful and crunchy they are. Love that they are oven baked, too. ;)

Easyfoodsmith 27/3/15 17:29

That is a beautiful, nutritious, delicious dish. Lovely presentation Angie :)

Viviane Bauquet Farre - Food and Style 27/3/15 18:57

Lovely nut crust, Angie! It would work so well for just about anything I'm sure, but it sure does make the venerable old chicken tender look much more appetizing!

Emma @ Bake Then Eat 27/3/15 21:05

I wonder if this would work with tofu as it does look really good :D

Angie's Recipes 28/3/15 05:04

@Emma @ Bake Then Eat I am very sure tofu will work great too.

Gina and Oli 29/3/15 20:32

Ohh!! I love dukkah. Hadn't thought about using it this way. I'll certainly be making this recipe. Thanks Angie. You've done it again.


Cheri Savory Spoon 29/3/15 23:41

I love every component of this meal Angie, looks delicious!

Jenny (VintageSugarcube) 31/3/15 05:26

Those look like the best baked chicken I've ever seen. And I've been wanting to try dukkah for ages now. Superb!

Jean | DelightfulRepast.com 2/4/15 17:43

Angie, I learn something new every time I visit your blog! I've never heard of dukkah, but it sounds like something I need to make and have on hand at all times!

mui mui 11/4/15 06:12

Hi Angie,
Wow! This is fabulous!
I love the crust and the color, must be so delicious!

Chaya 22/4/15 17:41

I love the fullness of the crust. I also use nuts for breading and everyone likes it.

Pam 29/4/15 17:11

I somehow missed this one... it looks and sounds incredible!


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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