Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp Shawarma Blend
- 2 tbsp olive oil
- 1 cup plain yogurt
- 2 tbsp Real Zaatar with Hyssop spice blend
- 1 tbsp Chimichurri Spice Blend
- 1/4 cup Dukkah Spice Blend
- 1/4 cup Hazelnut Dukkah
- 1 can (14 oz) diced tomatoes
- 2 tbsp Ethiopian Berbere — Mildly Hot
- 1 tbsp Spicy Berbere
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions:
- Marinate the Chicken: In a bowl, mix together the olive oil, Shawarma Blend, Chimichurri Spice Blend, and salt and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.
- Prepare the Yogurt Sauce: In a separate bowl, combine the yogurt with the Real Zaatar with Hyssop spice blend. Mix well and refrigerate until ready to serve.
- Dukkah Crust: In a shallow dish, mix together the Dukkah Spice Blend and Hazelnut Dukkah. After marinating, press each side of the chicken breasts into the Dukkah mixture to coat them well.
- Cook the Chicken: In a skillet over medium heat, cook the chicken breasts for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and set aside.
- Berbere Sauce: In the same skillet, add the diced tomatoes, Ethiopian Berbere, and Spicy Berbere. Let it simmer for about 10 minutes until the sauce thickens. Adjust seasoning with salt and pepper.
- Serve: Plate the chicken breasts, drizzle with the Berbere sauce, and dollop with the Zaatar yogurt sauce. Garnish with fresh parsley or cilantro.
- Optional: For an added touch, you can sprinkle some Shakshuka Spice Blend over the plated dish for an extra layer of flavor.
This recipe offers a fusion of flavors from different regions, combining the warmth of Berbere, the nuttiness of Dukkah, the herbaceous notes of Zaatar, and the savory depth of Shawarma. Enjoy your meal!
