Description
Egyptian Dukkah-Crusted Chicken Thighs are irresistible!
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 cup finely chopped fresh parsley
- 1/2 cup finely chopped walnuts
- 1/4 cup sesame seeds
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a food processor, combine parsley, walnuts, sesame seeds, ground coriander, ground cumin, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is finely chopped and well combined.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and spread the breadcrumbs in a third dish.
- Dredge each chicken thigh in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it with the dukkah mixture, pressing gently to adhere.
- Place the coated chicken thighs on the prepared baking sheet. Drizzle olive oil over the top of each thigh.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F.
- Let the chicken rest for 5 minutes before serving.
Notes
- This recipe serves 4.
- For added flavor, consider marinating the chicken in yogurt and lemon juice for a few hours before coating it.
- You can also substitute the walnuts with almonds or pistachios for a different nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 450
- Sugar: 0g
- Sodium: salt content varies
- Fat: 30g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 10g
- Fiber: not specified
- Protein: 30g
- Cholesterol: not specified