Dukkah is undoubtedly one of my favourite discoveries, food-related that is, of the last few years. I really think one of the keys to success to implementing a healthy diet is the vast array of amazing and delicious spices out there – there is infinite variety and creativity in the spice world (no, not *that* Spice World). Dukkah is a ground nut and spice combination with a few varieties available. It can be bought at either a spice store, specialist grocery store or even in the big supermarkets – the brand I like is Table of Plenty which is available at Coles.
At home, chicken and fish seem to be the most complimentary options when cooking with Dukkah. This recipe is for Dukkah oven-roasted chicken and it’s super easy to prepare, taking only 10 minutes before it goes in the oven.
4 tbsp dukkah
2 tsp olive oil
juice of 1/2 lemon
3 or 4 half (or 2 full) chicken breasts with bone in. Skin either on or off.
Preheat oven to 180 deg celsius or 160 deg celsius for fan forced oven. Combine the dukkah, oil and lemon juice in a small bowl then coat the chicken breasts with the mix.
Breasts take between 30 and 50 minutes, depending on the size of the breasts. To check they’re ready, stick a fork in the chicken – if the juice runs clear (not pink) then they are done.
Serve with roasted and steamed veggies and baba ganoush.