February 18, 2014 – Chicken Tuesday

Today we spent some time hunting down the ingredients to make dukkah, a middle eastern spice combination. We bought a spice grinder at Walmart along with some hazelnuts. The coriander seeds, sesame seeds, and cumin seeds, we procured at Dixie Nutrition. One thing you can always count on here in St. George is not finding everything you want in one stop. John toasted the seeds and ground the mixture up in our new spice grinder. He coated our boneless, skinless chicken breasts with it. I sauteed up some aromatic vegetables and used them to brighten up the couscous. I also cooked some broccoli. Tonight’s dinner was dukkah dusted chicken breasts with couscous and broccoli.

Chicken breast with a dukkah coating accompanied by whole wheat couscous with aromatic vegetables and steamed broccoli

Chicken breast with a dukkah coating accompanied by whole wheat couscous with aromatic vegetables and steamed broccoli

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