Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt




Sweet grapes and a nutty, toasted Egyptian spice blend
called dukkah--easy to make at home--take chicken
salad in a whole new direction. See page 92 for more
ways to use dukkah.


  1/2 cup skinned or unskinned
  1/4 cup white sesame seeds
    2 tbsp. each cumin and
      coriander seeds
    1 tbsp. fennel seeds
  1/2 tsp. fine sea salt

    1 cup plain whole-milk
      Greek yogurt
    1 tbsp. each Dijon mustard
      and lemon juice
  1/2 tsp. fine sea salt
  1/2 cup dukkah
3 1/2 cups diced skinned
cooked chicken
    1 cup each seedless red
      and green grapes, halved lengthwise
  1/2 cup each diced red
      onion and chopped
      flat-leaf parsley
    2 celery stalks, coarsely
Butter lettuce

1. Make dukkah: In a large, heavy frying pan, toast
hazelnuts over medium-low heat, stirring often,
until browned and fragrant, 10 to 15 minutes. Pour
into a bowl and set aside. Toast sesame seeds in
pan, stirring often, until golden brown, about
5 minutes. Pour into another bowl and set aside.
Toast cumin, coriander, and fennel seeds in pan
until fragrant and golden, 2 to 3 minutes. Add to
sesame seeds and let cool completely.

2. Pulse hazelnuts a few times in a food processor to
chop coarsely. Add sesame mixture and salt and
pulse until coriander seeds are broken up and dukkah
is crumbly.

3. Make salad dressing: In a large bowl, combine yogurt,
mustard, lemon juice, salt, and 1/2 cup dukkah.

4. Add chicken, grapes, onion, parsley, and celery to
dressing. Fold together gently but thoroughly with
a rubber scraper. Serve on butter-lettuce leaves.
--Kimberley Hasselbrink

make ahead Dukkah, up to 1 month, chilled airtight.

PER SERVING 305 Cal., 39% (119 Cal.) from fat; 31 g protein; 13 g fat (4.3 g sat.); 16 g carbo (3 g fiber); 352 mg sodium; 76 mg chol. GF/LC/LS




This is the simple, hearty food you want as
the kids go back to school and schedules
get hectic. Set it on the table with toppings
you have on hand: cheddar, sour cream,
green onions, radishes, and lime wedges.

2 tbsp. extra-virgin olive oil
2 cups chopped onions
2 large garlic cloves, chopped
1 1/2 lbs. sliced mushrooms
3  medium carrots, chopped
1 or 2 large jalapeno chiles, minced
About 1 tsp. kosher salt
1/4 cup chili powder
1 1/2 tsp. cumin seeds
5 cups mushroom or vegetable broth
2 each 14-oz. cans white beans and
black beans, rinsed and drained
1 can (14. … 
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