‘Masterchef’ Spiced Chicken with Summer Salad

Posted by on Jun 12, 2012 in Culinary Journeys | 3 comments

‘Masterchef’ Spiced Chicken with Summer Salad

Dukka Spiced Sesame-Walnut ‘Masterchef’ Chicken with Summer Salad(Serves 2):

The chicken

  • 1kg free range chicken for grilling(thighs and legs separately)
  • Del Monte Extra Virgin Olive oil, to drizzle
  • 1 clove garlic, sliced
  • 2 sprigs rosemary

Dukka spice

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1/3 cup walnuts, dry roasted and minced
  • 1 tablespoon lemon zest
  • 1/2 teaspoon ajwain
  • 1 teaspoon sea salt
  • ¼ cup sesame seeds

Summer salad

  • ¼ watermelon, cut into triangular pieces
  • ¼ muskmelon, cut into triangular pieces
  • Del Monte Pineapple Tidbits
  • 1 cucumber, deseeded and cut into batons
  • 2 teaspoons raisins
  • Del Monte Pitted Black Olives, sliced
  • 2 teaspoons toasted almond flakes
  • 8-10 sprigs coriander, leaves picked and washed

Summer Salad Dressing

  • 200g yoghurt
  • 1 tablespoon tahini
  • Finely grated zest and juice of one lemon
  • ½ -1 clove garlic, crushed
  • Sea salt flakes
  • 1 tablespoon Del Monte Extra Virgin olive oil

Garnish

  • 3-4 Del Monte Pineapple Halves
  • 2 Rosemary sprigs
  • Paprika Powder
  • Remaining Summer Salad dressing
  1. Make small incisions into the skin and flesh of the leg and thigh meat, almost to the bone to ensure even cooking.
  2. For dukka spice, dry toast coriander and cumin in a small frying pan until fragrant. Allow to cool slightly and pound in a mortar and pestle to a coarse powder. Pound walnuts in mortar and pestle to coarse crumbs and add to ground spices with salt and sesame seeds.
  3. Rub dukka over chicken, ensuring to rub into the splits in the flesh. Drizzle with Del Monte Extra Virgin olive oil and dress with garlic slices and rosemary. Pre-heat the oven for 10 minutes at 200 degree C. Bake or  grill for 20-25  minutes  or until the juices run clear. Keep warm inside the oven.
  4. For the salad, prepare ingredients and set to one side until required.
  5. For tahini and yogurt dressing, place all ingredients in a bowl and stir to combine. Serve with an extra drizzle of Del Monte Extra Virgin Olive oil
  6. To plate the chicken, spread a spoonful of tahini yogurt in the corner of a serving plate. Arrange the Del Monte Pineapple halves over dressing. Sprinkle with some paprika powder. Arrange chicken pieces heaped on the plate and dust with extra dukka if desired.
  7. Let a  loaf of San Francisco Style Sour-Dough bread accompany the chicken, on the table. Serve with a lot of love!

The day was a beautiful one,complete with a set of well-behaved twins. I hope it was as special to him as it was for me. The tale of Foraying into 4-Oh..here it is!

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3 Comments

  1. Absolutely loved the Foraying into 40 post but this is one is going into my bookmarks!! Hopefully I’ll get around to trying this recipe one day…Happy Birthday to Raj!

  2. Hi Shivani…thanks for stopping by. Do let me know how the dish turns out, once you make it!

  3. Oh Sambrita, I tried this today for a potluck and it was just bellisimo!! Thank you for the wonderful recipe. It was well loved and got gobbled down quickly. I didn’t have rosemary but used dill instead which worked well too. And I put in a some extra garlic in the dukka spice for added flavor. I did summer salad with a plain lemon juice and olive oil dressing and sprinkled some sesame seeds for garnish. Could’t do the tahini and yogurt dressing for lack of time but when you have a colorful, summer fruit plate of watermelon, cucumber and diced mango, who cares about the dressing! 🙂
    Thanks for the wonderful idea. Shall try it again in a larger quantity!

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