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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.
Pre-heat fan oven to 180 degrees C.
Place chicken pieces in oven-proof casserole dish.
Pour over the pomegranate concentrate and olive oil, then use your hands to make sure all the chicken pieces are covered.
Sprinkle the dukkah, salt and pepper over.
When the oven is ready, put the dish in the oven.
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.
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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