½ cup dukkah (prepared dukkah can be purchased from supermarkets, or delis but can be made from sesame seeds, pistachio nuts, hazelnuts, whole cumin seeds, whole coriander seeds, thyme and salt and pepper; pounded together in a mortar and pestle (or food processor))
1 cup olive oil, for cooking
1 cup labneh (labneh, made from natural yoghurt, strained overnight, discard the water)
1 small cucumber sliced lengthways
4 stems mint, leaves and sprigs to garnish
salt and pepper to serve
olive oil drips to serve
In a medium bowl, combine the tenderloins, and dukkah and coat until well covered.
Heat a large frying pan with the olive oil, over medium-high heat. Add the tenderloins and cook until go den brown, turning once.
Meanwhile, place a ½ cup sized spoonful of labneh, cut cucumbers and mint sprigs onto a serving plate, drip with olive oil and season with salt and freshly ground black pepper.
Serve the warm chicken tenderloins with the labneh and condiments.
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