DUKKAH CRUSTED TENDERLOINS
Try these tasty Dukkah Crusted Tenderloins – pair with Labneh, cucumber and mint.
for 2 servings
½ cup Dukkah
1 cup olive oil, for cooking
1 cup labneh
small cucumber, sliced lengthways, for serving 4
In a medium bowl, combine the tenderloins, and Dukkah and coat until well covered. (prepared Dukkah can be purchased from supermarkets, or delis and is made from sesame seeds, pistachio nuts, hazelnuts, whole cumin seeds, whole coriander seeds, thyme and salt and pepper, pounded together in a mortal and pestle or food processor).
Heat a large frying pan with the olive oil, over medium-high heat. Add the tenderloins and cook until golden brown, turning once.
Meanwhile, place a 1⁄2 cup sized spoonful of labneh, cut cucumbers and mint sprigs onto a serving plate, drip with olive oil and season with salt and freshly ground black pepper. (labneh is made from natural yoghurt, strained overnight to loose water, it is soft soured creamy yoghurt cheese)
Serve the warm chicken tenderloins with the labneh and condiments. Combine all flavours together to taste.