Macadamia Dukkah Chicken with Moroccan Sauce

Ingredients

• 30 g Cathedral Cove Macadamia Dukkah
• 6 (about 80g each) skinless/boneless chicken thigh fillets
• 1/2 cup (125ml) reduced-salt chicken stock
• Juice of 1 orange
• Lemon wedges, to serve
• Moroccan Sauce
• 2 tbs Cathedral Cove Macadamia Oil
• 1 large onion, finely chopped
• 3 garlic cloves
• 3 cm piece ginger, grated
• 2 cm piece fresh turmeric*, grated (Can be substituted for ½ tsp ground turmeric)
• 8 green cardamom pods, lightly crushed
• 2 kaffir lime leaves
• 1 cinnamon stick
• 5 acid free tomatoes, peeled, seeds removed, finely chopped
• 400g canned chopped tomatoes
• 2 tsp palm sugar

Process

For the sauce, heat the macadamia oil in a pan over medium heat; add the onion and cook, stirring occasionally, until tinged golden. Add the garlic, ginger, turmeric and salt, and then cook for 1-2 minutes, stirring. Add cardamom, kaffir lime leaves, cinnamon stick, and the fresh and canned tomatoes. Cook for 20-25 minutes, stirring occasionally, until thickened.

Add palm sugar and season to taste. Remove, discard the kaffir lime leaves and cinnamon, and set aside.

Roll the chicken thigh fillets in the dukkah mixture.

Place in a Pan on a medium hot pan, lightly brown each side then pour the chicken stock and orange juice around the chicken then cook for a further 5 minutes or until just cooked through with the liquid reduced.

To serve, slice each chicken thigh fillet into 4 pieces and fan out on plates. Serve with lemon wedges and a dollop of the sauce.