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Chicken with pomegranate and dukkah

A quick and easy and DELICIOUS oven-roasted chicken recipe with a minimum of ingredients and maximum of taste. I cleaned my pantry cupboard and discovered 5 (!) jars of dukkah that I've received as gifts, but never used. I could not find a recipe on the internet that used dukkah with chicken right from the start - I didn't only want to use the dukkah as a flavouring afterwards, so I made one up myself. Enjoy, it has a flavour that is difficult to describe - slightly tart.



  • 1.

    Pre-heat fan oven to 180 degrees C.

  • 2.

    Place chicken pieces in oven-proof casserole dish.

  • 3.

    Pour over the pomegranate concentrate and olive oil, then use your hands to make sure all the chicken pieces are covered.

  • 4.

    Sprinkle the dukkah, salt and pepper over.

  • 5.

    When the oven is ready, put the dish in the oven.

  • 6.

    After 20 minutes, take it out, turn over the chicken pieces, baste with liquid and put it back in the oven for another 20 minutes.

  • 7.

    Serve chicken pieces with rice or couscous.


I served this with cooked brown basmati rice to which I added cooked peas, 15ml dessicated coconut and the reserved liquid from the chicken dish.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken with pomegranate and dukkah.


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its delisous
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