This chicken dish would be excellent for weeknight dinners, but can also be something special to serve to friends. Most parts can be prepped ahead of time, and the chicken can marinate for 24 hours if you need it to. Spread out as much of the load of this multi-step recipe however best suits your time. My tip would be to save the chicken and rice pilaf for as close to serving as possible.
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.
Yields approximately ¾ cup
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.
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.
1 hour, 15 minutes
For the Chicken Thighs:
For the Rice Pilaf:
For the Roasted Carrots:
For the Dukkah Yogurt Sauce: