Learn how to make 'Dukkah', an all-purpose spice from Southern Italy, and discover a delectable chicken dish that perfectly complements it. Crispy skin chicken thighs, seared using a frying pan and a weight, are generously topped with fragrant, nutty Dukkah spice. This dish brings authentic, complex flavors of a professional kitchen right to your home. It's also incredibly versatile for various culinary creations!
Ingredients
Main Ingredients (2 servings)
- Chicken thighs 2 pieces
- Mixed nuts 70g
- White sesame seeds 9g
- Potatoes (to taste)
- Bok choy (to taste)
Seasonings
- Salt and pepper (to taste)
- Cumin seeds 3g
- Coriander seeds 3g
- Salt 2g
- Cayenne pepper (optional)
- Black pepper (optional)
- Olive oil (to taste)
- [A] Lemon juice (to taste)
- [A] Balsamic vinegar (to taste)
- [A] Olive oil (to taste)
Steps
- Dry-fry 3g coriander seeds and 3g cumin seeds over medium heat until fragrant. Be careful not to burn them.
- Transfer the dry-fried spices to a mortar and pestle, and lightly crush them into a coarse texture.
- Add 70g mixed nuts to the mortar with the crushed spices and crush them coarsely. Mix in 9g white sesame seeds and 2g salt to complete the Dukkah. **(Key Tip!)** Since salt is used on the chicken, adjust the salt in the Dukkah sparingly. You can add cayenne pepper or black pepper to your preference.
- Season both sides of 2 chicken thighs with salt and pepper.
- Heat a frying pan and add olive oil.
- Place the seasoned chicken thighs skin-side down in the frying pan. Start with high heat, then reduce to medium-low heat and cook slowly. **(Key Tip!)** Avoid flipping too often to achieve crispy skin.
- Wipe away any excess oil released from the chicken. Cover the chicken thighs with foil-wrapped aluminum foil, and place a pot filled with water on top as a weight. Press and cook over low heat for about 10 minutes. **(Key Tip!)** Using a weight presses the meat together, resulting in a firm and crispy skin texture.
- Flip the chicken and cook the meat side. Do not press the meat side.
- Wipe away excess oil from the frying pan with paper towels. Sear the side vegetables like potatoes and bok choy around the chicken, allowing them to absorb the chicken's flavorful drippings. Once heated through, flip them and lightly season with salt.
- In a shallow dish, combine [A] lemon juice (or [A] balsamic vinegar) and [A] olive oil. Lightly drizzle the squeezed lemon juice over the cooked chicken, ensuring it coats the meat portion well.
- Cut the chicken into bite-sized pieces. Arrange the chicken and side vegetables on a plate, and drizzle with the lemon juice and olive oil (or balsamic vinegar and olive oil) mixture as a sauce.
- Finally, generously sprinkle the prepared Dukkah over the dish to complete it.
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