Name: Dukkah Marinated Chicken Thighs with Rice Pilaf and Roasted Carrots
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 ½ lb Boneless Chicken Thighs; ¼ cup Freshly Ground Dukkah Seasoning (for the chicken thighs); ¼ cup Olive Oil (for the chicken thighs); ¼ cup 5% fat Yogurt (such as Fage) (for the chicken thighs); ½ Lemon, Juiced (for the chicken thighs); 1 cup Orzo (for the rice pilaf); 4 Garlic Cloves (for the rice pilaf); 2 tbsp Olive Oil (for the rice pilaf); ¾ cup Long Grain White Rice, rinsed (for the rice pilaf); 4 cups Chicken Broth (for the rice pilaf); Heavy Pinches of Salt (for the rice pilaf); 1 Small Bunch of Parsley, chopped (for the rice pilaf); 1 cup Yogurt (for the Dukkah Yogurt Sauce); 2 tbsp Sour Cream (for the Dukkah Yogurt Sauce); 2 Cloves Garlic, minced (for the Dukkah Yogurt Sauce); ½ Lemon, juiced (for the Dukkah Yogurt Sauce); 1 tsp Salt (for the Dukkah Yogurt Sauce); 2 tbsp Dukkah (for the Dukkah Yogurt Sauce); 1 tbsp Toasted Sesame Oil (for the Dukkah Yogurt Sauce); ½ tsp Sugar (for the Dukkah Yogurt Sauce); Olive Oil thin and to garnish (for the Dukkah Yogurt Sauce); 1 Package Naan, toasted

Dukkah is an aromatic Egyptian spice blend that tastes earthy and a tad bit sweet. It typically consists of hazelnuts and seeds, and it’s a wonderful seasoning for poultry and in dressings for salads.

In this recipe, I ask you to create the spice blend from scratch, however, if you don’t have time and can find it pre-blended in the spice aisle, by all means. I do encourage you to make it from scratch and store until needed, especially if you want to get your toes wet in making your own spice blends. However, I would never judge any shortcuts you can take to make cooking at home easy and approachable.

Homemade Dukkah Seasoning

Printable Version

theinspiredhome.com

Author

Jennifer Bravo

Published

February 27, 2020

Modified

August 18, 2020

Yields

12 servings

Prep Time

5 minutes

Cook Time

3 minutes

INGREDIENTS

¼ cup pistachios
¼ cup hazelnuts
2 tbsp coriander seed
2 tbsp sesame seed
1 tbsp cumin seed
1 tbsp fennel seed
1 tsp salt
½ tsp garlic powder

DIRECTIONS

Toast everything but the salt and garlic powder over medium heat. Stir frequently until seasoning is aromatic, about 2-3 minutes.
Place toasted seasonings, salt, and garlic powder in a food processor. Pulse until a course, sand-like texture is achieved.
Place in an airtight container and store for up to 2 weeks.

Nutrition Per Serving

Serving Size - yields approximately ¾ cup
Calories - 31
Carbohydrate - 2g
Cholesterol - 0mg
Fiber - 1g
Protein - 1g
Fat - 3g
Saturated Fat - 0.3g
Trans Fat - 0g
Unsaturated Fat - 0g
Sodium - 203mg
Sugar - 0.2g

Recipe Details

Cuisine - Egyptian
Category - Seasoning

Recipe Notes

Chicken Thighs.

Don't be afraid! I call for boneless to make your life easier, however, if you don’t mind bone-in chicken, this is absolutely the best way to cook chicken. Get skin-on or off, whatever you prefer.

Reverse Sear.

This is one of my favorite techniques for pieces of meat or poultry that have a creamy marinade. This is because the moisture has enough time to cook off without ruining the potential sear. It’s called a reverse sear because it’s exactly as it sounds, cook the meat through in the oven, then sear both sides on a screaming hot surface.