Dukkah chicken
Enjoy the rich flavours of our dukkah chicken, where tender chicken thighs are seasoned with harissa, then sprinkled with a crunchy, Egyptian-inspired dukkah. Served with caramelised root vegetables and a spoonful of creamy cottage cheese. Not complicated. Just very good.
Ingredients
Chicken
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500 g
Chicken thigh fillets
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¼ tsp
Salt
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1 tbsp
Butter
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½
Lemon
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1 tsp
Harissa paste
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Dukkah
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2 tsp
Chilli flakes
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2 tbsp
Sesame seeds
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2 tbsp
Pumpkin seeds
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4 tbsp
Hazelnuts, chopped
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4 tbsp
Sweet almonds, chopped
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2 tsp
Coriander seeds
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½ tsp
Salt
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Root vegetables
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1 kilo
Mixed root vegetables, for example, potatoes, Jerusalem artichokes, and carrots
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½ tsp
Salt
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¼ tsp
Black pepper
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1 tbsp
Butter
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you want to boost the flavour, you can marinate the chicken before frying it. Toss the pieces with lemon juice and harissa in a bowl, cover, and refrigerate for 30 minutes to 2 hours. This allows the seasoning to penetrate the meat without overpowering it or changing the texture.
Let the vegetables roast until their edges take on real colour. That deeper browning brings out sweetness and a slight bitterness that balances the spiced chicken and nutty dukkah. Make sure to cut them into even pieces so they soften and brown at the same time, and to space them evenly on the tray, so they brown rather than steam.
Dukkah is easy to prepare in advance and is great to have ready when you want to add flavour and crunch. Store it in an airtight container at room temperature for up to 2 weeks. Toast the nuts, seeds, and spices carefully until just golden to bring out their aroma, then crush them coarsely. Once cooled, transfer to a clean, dry jar and keep it away from heat and direct sunlight to preserve both flavour and crunch.
Everything from this recipe is ideal for leftover cooking. For example, use the leftover chicken sliced into wraps or folded into omelettes, toasted vegetables in salads or grain bowls, and any remaining dukkah as a finishing touch, scattered over egg dishes, vegetables, or flatbreads for extra crunch.
FAQ: Questions about dukkah chicken
Below, you will find answers to some of the most frequently asked questions about dukkah chicken.
Can I use chicken breast instead of thigh fillets?
Yes, you can use chicken breast instead of thigh fillets. However, it cooks faster and has less fat, so it is not as forgiving under high heat. Keep the pieces slightly thicker and watch the pan closely to preserve juiciness.
Can I use store-bought dukkah?
Yes, store-bought dukkah works well, too. Check the label, as spice and nut mixes vary between brands, but all variations will be delicious either way.
Can I prepare chicken dukkah in advance?
Yes, you can make chicken dukkah in advance, but it is best to cook it just before serving to get the juiciest meat. If you want to make it ahead of time, cook it as per the recipe, but do not sprinkle with dukkah. Then store it in the fridge until ready to eat. Reheat it carefully in a pan or oven, and serve with the dukkah.
How do I store dukkah chicken leftovers?
Cool the chicken dukkah leftovers, then place them in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven to keep the dukkah crunchy, chicken juicy, and vegetables tender. Avoid high heat, as it can dry out the chicken and scorch the spices.
Can I freeze dukkah chicken?
Yes, you can freeze cooked dukkah chicken and vegetables for up to 2 months. Layer the chicken and vegetables in airtight containers or freezer bags after they have cooled, separating the layers with baking paper if needed. Defrost in the fridge before reheating gently in a pan or oven. The dukkah will soften slightly but keep its flavour.
Nutritional values per serving
Energy:
497 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 12.6 g |
| Protein | 29.9 % | 36.6 g |
| Fat | 53.2 % | 29.9 g |
| Carbohydrates | 16.9 % | 20.7 g |
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Enjoy dukkah chicken with roasted vegetables
At first glance, this is a simple chicken and vegetable dish. Look a little closer, and it is the small details that make all the difference. Our recipe for dukkah chicken takes inspiration from the Middle Eastern and Mediterranean kitchens, where warm spices, crunchy toppings, and simple cooking come together naturally. The juicy chicken is served with oven-roasted root vegetables, making it an easy option for weeknight dinners or relaxed family meals on the weekend.
If you enjoyed this dukkah chicken, try our high-protein chicken wraps, a salmon and rice bowl, or a grain bowl with dill dukkah.
Chicken thigh fillets with harissa
Before the dukkah comes into play, the chicken gets its moment. Chicken thigh fillets work especially well for this recipe because they stay juicy and take on flavour easily. A light coating of harissa gives the chicken a warm, slightly smoky note without making it spicy, while a squeeze of lemon adds a fresh note that balances the harissa. It is a simple combination that adds plenty of flavour before the dukkah is sprinkled on top.
Finished with a crunchy dukkah mix
Our dukkah is crushed first, then gently toasted to bring out its flavour while keeping plenty of crunch. The mix of hazelnuts, almonds, sesame seeds, and pumpkin seeds gives it a nutty, slightly toasty flavour, while coriander seeds and chilli flakes add mild warmth rather than heat. Sprinkled over the chicken just before serving, it adds a satisfying finish to each bite.
Dukkah is a traditional Egyptian nut and spice mix made from crushed nuts, seeds, and spices such as hazelnuts or peanuts, sesame seeds, coriander, and cumin, which are then lightly toasted. The name comes from the Arabic word “dakka”, meaning “to pound” or “to crush,” referring to how the mixture is prepared. It is often served as a dip with bread and oil, or used as a topping for vegetables, meat, and eggs.
A colourful bed of root vegetables
Golden roasted root vegetables form the perfect stage for the spiced chicken. Their tender centres and caramelised edges soften the spice and complement the nutty, crunchy dukkah spice. We have used carrots, potatoes, and Jerusalem artichokes because they roast evenly and develop a subtle sweetness, but most importantly, they stay nice and tender. You are welcome to use other vegetables too, but we find root vegetables work best here.
Variations to try
Personalise your dukkah chicken with a few easy touches. Drizzle a little honey over the chicken or vegetables for a mild sweetness, or scatter pomegranate seeds on top for a fresh and juicy note. You can also vary the vegetables, for instance, aubergine, butternut squash, courgette, or broccoli, which all work well alongside the root vegetables. Finish with a sprinkle of fresh herbs such as coriander, parsley, or mint just before serving.
Experiment with the dukkah by swapping the nuts or seeds for alternatives like pistachios, cashews, or sunflower seeds, or adding a pinch of smoked paprika for warmth or extra cayenne or chilli for a spicier kick.
