Pistachio Quinoa Dukkah Crusted Chicken Fingers with Sun-dried Tomato Pesto.

Steps

1. Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.

2. In a bowl combine the buttermilk and the chicken, toss well.

3. To make the dukkah, heat a heavy large skillet over high heat, add the quinoa, coriander seeds, cumin seeds, sesame seeds and coconut. Dry-toast until slightly browned and fragrant, being careful that the ingredients don't burn. Remove from the heat and cool completely.

4. To a blender or food processor, add the cooled quinoa and seeds, pistachios, salt and pepper. Pulse until finely ground, but be careful not to turn the mix into a paste. The leftover Dukkah and be stored in a sealed jar for up to 1 month in a cool place.

5. Add half the Dukkah to a shallow bowl and stir in the parmesan. Remove each piece of chicken from the buttermilk, and dredge through the Dukkah, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the fingers with cooking spray or a mist of olive oil.

6. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with the sun-dried tomato pesto (recipe below).

7. To a blender or food processor, add the sun-dried tomatoes and their oil, then add the balsamic vinegar, lemon juice, salt and pepper to taste, and basil. Blend until the tomatoes are finely chopped. Transfer the tomato pesto to a large bowl and stir in the Parmesan. Store in an airtight jar in the fridge for up to 1 week.