Dukkah Chicken

Something different to the usual Sunday Roast. Much lighter: a real friends and family pleaser…

  • Serves 4-6
  • Difficulty Not too tricky
Dukkah Chicken


Dukkah Spiced Chicken

  • 1 Chicken – Spatchcocked (ask your butcher to do this)
  • 2 Tbsp of Olives Et Al Dukkah
  • 3 Tbsp of Olives Et Al Extra Virgin Olive Oil
  • 1-2 Red Onion(s), peeled and quartered

Bulgar Salad

  • 100g Bulgur Wheat
  • Handful of Olives Et Al Pitted Kalamata Olives
  • 2-3 Spring Onions sliced including green bits
  • 1 Red Pepper – sliced and diced how you like it
  • Zest and Juice of a Lemon
  • Fresh Parsley/Herb or Leaves of choice (Rocket?)
  • Salt and Pepper to taste
  • Chicken Stock to cover


Take the chicken and place into roasting tin, dribble with olive oil,  sprinkle liberally with Dukkah, tuck in the Red Onion and chuck in a glass of wine or some stock.

To cook, pre-heat oven to 180 – 190C and roast for 40 minutes or so until juices run clear. Cover with foil and rest for 5 – 10 minutes before serving.

To make the Bulgur salad, place Bulgur Wheat into a bowl and cover with boiling stock and leave for 10 – 15 minutes until all stock absorbed and Bulgar Wheat is al dente or just to your taste. Transfer to large bowl and fluff with a fork, stir in the Olives, Spring Onions and Red Pepper, Grate lemon zest over, then squeeze the lemon and add juice to the Bulgur Wheat. Season heavily with Pepper and a little salt, stir to combine.  Scatter chopped herbs or leaves over.

To serve: Carve Chicken into chunks (2 wings, 2 breasts (halved), 2 haunches) and either place over platter on top of Bulgur Salad or let folk help themselves.

Pour any juices over the salad…

Perfect with a side salad of Strawberry & Tomato Salad (just google it…)

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