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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve: Plate the chicken breasts, drizzle with the Berbere sauce, and dollop with the Zaatar yogurt sauce. Garnish with fresh parsley or cilantro.
7. 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!