chicken skewers with dukkah crust
Chicken Skewers with Dukkah Crust and Balsamic Reduction
Adapted from Aida Mollenkamp on Chow
For the vinegar-honey sauce:
2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 chicken tenders, also called chicken tenderloins
1 cup Dukkah
1/4 cup grated Parmigiano-Reggiano cheese (Deb note: I skipped this, as a dinner guest does not mix milk and meat)
For the chicken skewers:
1. 24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before using)
2. Heat oven to 350°F.
3. Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.
4. In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.
5. Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
6. Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.
7. Serve the skewers with the vinegar-honey sauce.
Pan-Browned Brussel Sprouts
Adapted Gourmet, April 1999
Serves 2 or 3 as a side dish.
1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl.
Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
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