Baked Tahini and Dukkah Chicken Nibbles
Photography by Josh Griggs.
Coating the nibbles in this nutty spiced crust then baking until crisp makes them perfect finger food for a casual get-together.
Serves: 4
INGREDIENTS
1 large egg, size 7
2 tablespoons tahini paste
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and pepper
800 grams chicken nibbles
Crumbs
½ cup dukkah (I used a hazelnut-based one)
1 cup panko breadcrumbs
1 teaspoon smoked paprika
1 teaspoon sea salt
To serve
¼ cup dukkah
small handful coriander leaves, finely chopped
Whipped Feta and Jalapeño Sauce, see below
pickled chillies and gherkins
Whipped Feta and Jalapeño Sauce
100 grams creamy feta cheese, crumbled
100 grams thick plain yoghurt
1 clove garlic, crushed
1 tablespoon olive oil
small handful coriander leaves, roughly chopped
¼ cup sliced pickled jalapeño peppers
METHOD
Preheat the oven to 180°C fan bake.
Chicken: Whisk the egg and tahini together in a large bowl then whisk in the lemon juice and garlic and season generously. Add the nibbles and turn to coat. They can be covered and chilled for up to 24 hours before cooking.
Crumbs: Blend all the ingredients in a food processor, then tip onto a large plate. Lift the nibbles out of the egg, letting the excess drip into the bowl, and roll in the crumbs. Place on a lined flat baking tray and bake for 25 minutes or until golden and cooked, turning halfway through. Cooking time will depend on the size of the nibbles.
To serve: Place the nibbles on a platter and scatter over the combined dukkah and coriander. Serve with the Whipped Feta and Jalapeño Sauce and a bowl of pickles.
Whipped Feta and Jalapeño Sauce: Place all the ingredients in a food processor and blend until smooth. Taste and add salt if needed. Makes 1 cup
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