Dukkah makes everything better. This Middle Eastern spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah and is accompanied by a sweet-sour sauce of honey and balsamic vinegar.
Game plan: The vinegar-honey sauce and dukkah (if making) can be done up to 5 days ahead. Coat the chicken in the dukkah mix up to 2 hours ahead of time and then refrigerate both. When you’re ready to eat, bake the skewers and warm up the sauce over low heat until it is syrupy. For a slacker solution for the coating, substitute toasted fine breadcrumbs mixed with cumin and sesame seeds.
- 1Heat the oven to 350°F and arrange a rack in the middle.
- 2Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by 1/2, about 10 minutes. Set aside to cool.
- 3Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
- 4Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
- 5Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.
Beverage pairing: Taittinger Brut La Française Champagne, France. There’s a lot going on in this dish, making it difficult to match with wine. A good rule to remember in cases like this is that champagne goes with everything. For this recipe, it really does work well: It has the fruit to work with the honey-vinegar sauce and a slight nutty-toastiness to pair with the dukkah.