Thursday Dinner: Dukkah-Crusted Chicken and Roast Chickpea Salad

During the last trip to Trader Joe’s, I picked up a couple of canisters of dukkah. I used it the last time to coat chicken and The Wife approved.

I wanted to do something else with it, but the recipes I find have you using it to either crust chicken or salmon. Since I don’t really care for salmon (Check that: I like it when it’s part of sushi. I really don’t care for it otherwise, however as part of my marital sacrifice, I eat it because The Wife does.), and I don’t like cooking fish indoors (the smell factor), I went back to chicken.

This was a fairly easy one to put together, as I was just making chicken tenders and serving it with a salad. And it was made easier with the store-bought dukkah. The original comes from Kate Bracks, who won Australia’s version of MasterChef a couple of years ago. Katie has you making your own dukkah, which is fine, but it seems unnecessary when I can get a jar for $2.49.