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    • 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

    Ingredients

    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

    Method

    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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