There is one thing about cooking with Donna Hay, there is always an interesting recipe that will show up. Like this one. Dukkah roasted.,.,, What the heck is /DUKKAH?? It is a mix of nuts and spices. Mainly cumin, sesame, and coriander seeds mixed with the nut of your choice {I used cashews.} And so another exotic spice mix joined the other bottles in the spice drawer – DUKKAH SPICE. Check out the recipe because you can add lots of ingredients to the basic spice.


P1050993The spice, mixed with lime juice and olive oil, is rubbed onto the chicken, I just used quarters, and then roasted in a VERY HOT oven for about 20 minutes. The meat stays juicy while the skin is crisped and the meat is infused with all the lovely spice flavors. KEEPER!!

The only change I would make would be to use less liquid in the rub. It would be better a little dryer and adhere to the chicken better – IMHO.

Meanwhile the couscous, I used a tricolor one, is mixed with parsley, green onions, coriander leaves, salt and pepper. There was supposed to be a tahini yogurt but I am NOT a fan so just left it off. There was plenty of flavor in the chicken so it really wasn’t necessary.

See how the other’s liked the chicken Visit our little place on the WEB – Wednesdays with Donna Hay where we all link together.

The recipe is from Donna’s magazine: December/January 2015. this was Gaye’s choie. Thanks, Gaye – delicious!!