Dukkah Spice is an Egyptian spiced nut blend made of Crushed Hazelnuts, Coriander, Cumin, Sesame Seeds, Black Pepper and Salt. Most Grocery stores carry the pre-made mix in their spice section. If you can’t find it, it’s fairly easy to make your own. Find that recipe here.
The Dukkah Spice blend is delicious on it’s own and also in this Sticky Dukkah Chicken recipe!
You want to use whole chicken quarter with the bones in and skin on. That way you will end up with an ultra moist and juicy result.When you think the word sticky you might think something overly sweet but these are only subtly sweet and have a deep nutty and spiced flavor that truly is unique and delicious!
To make this you want to add and mix tomato paste, White vinegar, Crushed Garlic and salt and pepper into a large bowl or 2 gallon Ziplock bag, Add the chicken and let it marinate in that mixture for at least 20 minutes, or you can cover and refrigerate it for a few hours.
Once it is marinated then remove from the mixture and sprinkle heavily with Dukkah Spice blend.
Place Chicken into a roaster oven or roasting pan and cook at 400 for 50 minutes to an hour and let the magic happen. Use a knife and fork to check by the bone to make sure the chicken is fully cooked. It should easily peel apart and be very tender.
You could serve with some Quinoa, couscous and a nice salad.
Dukkah Spiced Chicken
Ingredients
- 4 pounds Chicken Quarters on the bone with the skin attached
- 4 ounces Tomato Paste
- 1/4 cup White vinegar
- 8 Cloves Crushed Garlic or about 7 tablespoons
- 2 teaspoons Salt
- 1 teaspoon black pepper
- 1/2 Cup Dukkah Spice blend
Instructions
- Preheat Oven or roaster pan to 400 F. Mix tomato paste, white vinegar, crushed garlic and salt and pepper into a large bowl or 2 gallon Ziplock bag, Add the chicken and cover in the mixture. Let it marinate in that mixture for at least 20 minutes, or you can refrigerate and leave it for a few hours. Once it is marinated, sprinkle heavily with Dukkah Spice blend. Place Chicken into a roaster oven or roasting pan and cook at 400 for 50 minutes to an hour and let the magic happen. Use a knife and fork to check by the bone to make sure the chicken is fully cooked. It should easily peel apart and be very tender.