Grilled Chicken with Dukkah

6 – bone in chicken thighs

Olive oil

Traditional, Zesty or Smoky Hot Dukkah

Trim thighs of fat and rub with olive oil. Roll thighs in Traditional, Zesty or Smoky Hot Dukkah. Roll thighs in Oregon Dukkah. Grill over medium heat until cooked through, taking care not to burn the dukkah.  Sprinkle grilled thighs with a little more Dukkah. Add salt and pepper to taste.

Add comment June 19th, 2009

Oregon Dukkah in Catering Magazine!

Check out our review in Catering Magazine – http://www.epaperflip.com/aglaia/viewer.aspx?docid=ce66812e37b7484a946e8e65f5b0468a&page=47

Add comment June 4th, 2009

Grilled Salmon crusted with Sweet Oregon Dukkah

2 pounds salmon fillet – skin on and boned
4 to 6 Tbs. Sweet Oregon Dukkah
EVOO
Salt and pepper

Rinse and pat dry salmon fillet. Coat both sides of fillet light with EVOO.
Sprinkle flesh side with salt and pepper and then pat on Sweet Oregon Dukkah.
Place fillet on heated grill, skin side down and close grill. Grill until fish is cooked thru.
Serves 4.

Add comment June 4th, 2009