Pan Fried Chicken with Macadamia Dukkah

Ingredients

• 200g Organic or free range chicken thighs
• Macadamia Oil (for cooking)
• 30 ml white wine
• 40 g Cathedral Cove Macadamia Dukkah
• Rice or quinoa

Process

Begin by cooking rice or quinoa.

Cut all chicken thighs into thin strips. Heat a heavy pan or cast iron frying pan to medium to high heat.

Place 2/3 of the Cathedral Cove Macadamia Dukkah on a plate and place chicken strips on top, sprinkle over the remaining Dukkah and ensure an even coating is achieved.

Pour enough Macadamia Oil into the pan to cover the base, place chicken in pan and cook for 2 minutes before turning and cooking for 2 minutes on the other side. Add wine to the pan whilst still hot and once it has reduced, remove chicken from pan and serve immediately on rice or quinoa.

Drizzle with yoghurt and garnish with fresh coriander or parsley.

Serve with your favourite seasonal organic vegetables.