Thursday, April 3, 2014

603. Dukkah Roast Chicken

The star of the week, dukka, can also be used in main dishes, such as this roast chicken.

It is as simple as could be: sprinkle on the chicken and roast to a golden brown perfection.
I used only half a teaspoon of salt, as my dukka is already salted. If your dukka is unsalted, go ahead and use a whole teaspoon of salt.
The dukka is very flavorsome in itself: nutty, spicy, smokey... so no need to apply the use of other spices to flavor this simple roast.
Just mke sure the skin side is up, because that is how it gets all crispy.


1 chicken (1.3-1.5kg)
1/2 cup dukkah
2 Tbsp olive oil
1/2 tsp salt


Preheat oven to 400F.
Cut the chicken into 8 pieces and place in an oven-proof dish, skin-side up.
Sprinkle with the dukkah, drizzle with the olive oil, and touch-up with the salt.
Bake for 1 hour and a half uncovered until golden and falling off the bone.

صحة و عافية

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