Dukkah chicken on Eisbergslaw

Name: Dukkah chicken on Eisbergslaw
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 ready-to-cook farmer chicken (approx. 1.75 kg); 1 1/2 TABLESPOONS Salt; 3 TABLESPOONS black pepper; 2 TABLESPOONS Noble sweet paprika; 4 TABLESPOONS Olive oil; 1 Iceberg lettuce (approx. 800 g each); 4 Carrots (about 80 g each); 1 Onion; 25 g Salad Mayonnaise; 150 g Whole milk yoghurt; 1 TABLESPOON White wine vinegar; 1 TABLESPOON fresh squeezed lemon juice; 10 g Sugar; 25 g Cashew nuts; 10 g Sesame seed; 1 TABLESPOON Coriander seeds; 1 TABLESPOON Cumin seed; 1 TEASPOON Sea salt; 1/2 bunch Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

1 ready-to-cook farmer chicken (approx. 1.75 kg)
1 1/2 TABLESPOONS Salt
3 TABLESPOONS black pepper
2 TABLESPOONS Noble sweet paprika
4 TABLESPOONS Olive oil
1 Iceberg lettuce (approx. 800 g each)
4 Carrots (about 80 g each)
1 Onion
25 g Salad Mayonnaise
150 g Whole milk yoghurt
1 TABLESPOON White wine vinegar
1 TABLESPOON fresh squeezed lemon juice
10 g Sugar
25 g Cashew nuts
10 g Sesame seed
1 TABLESPOON Coriander seeds
1 TABLESPOON Cumin seed
1 TEASPOON Sea salt
1/2 bunch Parsley

Directions

1
Wash the chicken, dab dry and cut in half. Cut the skin side 3-4 times. Mix 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon paprika powder and oil. Coat the chicken all around with the paprika oil. Roast on a baking tray in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 1 hour.
2
Wash the lettuce, drain, quarter and cut out the stalk. Cut lettuce into fine strips. Peel and roughly grate the carrots. Peel and chop the onion. Mix mayonnaise, yoghurt, vinegar, lemon juice, sugar and 1/2 tablespoon salt.
3
For the dukkah, roast cashews, sesame, coriander and cumin in a pan without fat. Add 1 tablespoon paprika powder, sea salt and 2 tablespoons of pepper, mix. Remove the dukkah, let it cool down and chop it coarsely in a universal chopper.
4
Wash the parsley and shake dry. Pluck off the leaves and chop them. Mix salad, carrots, onion cubes, parsley and dressing. Arrange the chicken on the salad on a plate. Sprinkle with some dukkah. Serve the remaining dukkah in a small bowl.