Recipes, Lunch & Dinner Recipes

Dukkah Marinated Chicken Thighs with Rice Pilaf and Roasted Carrots

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 4

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.

Dukkah 5
Featured Product Walnut Square Chopping Block
Walnut Square Chopping Block John Boos Shop Now
Dukkah 2
Featured Product Kobenstyle Pink 4-Qt. Casserole
Kobenstyle Pink 4-Qt. Casserole Dansk Shop Now
Dukkah 6

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.

Dukkah 7
Featured Product Elite Collection 14-Cup Food Processor
Elite Collection 14-Cup Food Processor Cuisinart Shop Now
Dukkah 8

Homemade Dukkah Seasoning


Yields approximately ¾ cup


5 minutes


  • ¼ cup pistachios
  • ¼ cup hazelnuts
  • 2 tablespoons coriander seed
  • 2 tablespoon sesame seed
  • 1 tablespoon cumin seed
  • 1 tablespoon fennel seed
  • 1 teaspoon salt
  • ½ teaspoon garlic powder


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

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.

Dukkah 9
Featured Product Manor Walnut Stain Wood Mill
Manor Walnut Stain Wood Mill Swissmar Shop Now
Dukkah 14

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.

Dukkah 16
Featured Product Natural Canvas 4-Piece Nesting Bowl Set
Natural Canvas 4-Piece Nesting Bowl Set Denby Shop Now
Dukkah 15
Featured Product Forged 1890 Paring Knife
Forged 1890 Paring Knife Opinel Shop Now
Dukkah 23
Featured Product Denman Apron Dishtowel
Denman Apron Dishtowel Danica Studio Shop Now
Dukkah 22

Dukkah Marinated Chicken Thighs with Rice Pilaf and Roasted Carrots


2-4 servings


30 minutes


1 hour, 15 minutes


For the Chicken Thighs:

  • 1.5 lbs boneless chicken thighs
  • ¼ cup freshly ground dukkah seasoning
  • ¼ cup olive oil
  • ¼ cup 5% fat yogurt such as Fage (whole milk greek yogurt)
  • ½ lemon, juiced
  • Salt

For the Rice Pilaf:

  • 1 cup orzo
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • ¾ cup long grain white rice, rinsed
  • 1 qt. chicken broth
  • Heavy pinches of salt
  • 1 small bunch fresh parsley, chopped

For the Roasted Carrots:

  • 2 bunches tri-color carrots, trimmed and washed
  • 2 tablespoons olive oil
  • Heavy pinch salt
  • Heavy pinch ground dukkah seasoning

For the Dukkah Yogurt Sauce:

  • 1 cup yogurt
  • 2 tablespoons sour cream
  • 2 cloves garlic, minced
  • ½ lemon, juiced
  • 1 teaspoon salt, plus more for garnish
  • 2 tablespoons dukkah
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sugar
  • Olive oil to thin and to garnish
  • 1 tablespoon toasted pistachios, chopped, for garnish
  • 1 package naan, toasted


  1. Preheat oven to 375 degrees. In a large bowl, mix dukkah, olive oil, yogurt and salt. Massage into chicken thighs and set aside to marinate at least 45 minutes to 1 hour.
  2. To prepare the rice pilaf, heat 2 tablespoons olive oil over medium heat and cook garlic for 1 minute, stirring constantly. Add orzo and continue to cook for 1 minute, stirring frequently. Add 1 qt. of chicken broth to the garlic and orzo and bring to a boil. Add long grain white rice and two heavy pinches of salt. Stir, cover and let cook or about 20 minutes. Turn off heat and let steam for 10 minutes, or until ready to serve. If any rice burns to the bottom of the pot, try to leave it and not scrape it up as your fluff the rice. Fluff the rice pilaf while adding freshly chopped parsley when ready to serve.
  3. To prepare the carrots, arrange both bunches of carrots in a row and drizzle with olive oil and a heavy pinch of both salt and dukkah. Give the pan a good shake and bake in the preheated oven for about 20 minutes.
  4. While the carrots bake, combine all of the dukkah yogurt sauce ingredients in a bowl. Drizze olive oil until it reaches a spreadable consistency, garnish with more olive oil, salt, and pistachios. Set aside.
  5. After the carrots have cooked for about 20 minutes, arrange the chicken thighs in the middle of the sheet pan, and continue to cook for about 10 minutes.
  6. Remove the sheet pan from the oven, and heat a large frying pan over medium heat. Drizzle 1 tablespoon of olive oil and reverse sear the chicken thighs by placing them top down to cook for about 5 minutes. When it’s time to flip the thighs, they should release from the pan without too much fuss. Don’t force them off the pan or you’ll lose the sear to the pan. Let sit for about 5 minutes and then slice with the “grain” of the chicken.
  7. To serve, layer rice pilaf, carrots, and chicken thighs on a plate. Scoop a dollop of dukkah yogurt sauce, a few cranks of freshly ground salt, and any remaining parsley. Serve with dukkah yogurt sauce and naan. Enjoy!

Even more Lunch & Dinner Recipes articles for you


Get on the list to stay up to date on everything The Inspired Home.