The star of the week, dukka, can also be used in main dishes, such as this roast chicken.It is as simple as could be: sprinkle on the chicken and roast to a golden brown perfection.
I used only half a teaspoon of salt, as my dukka is already salted. If your dukka is unsalted, go ahead and use a whole teaspoon of salt.
The dukka is very flavorsome in itself: nutty, spicy, smokey… so no need to apply the use of other spices to flavor this simple roast.
Just mke sure the skin side is up, because that is how it gets all crispy.
1 chicken (1.3-1.5kg)
1/2 cup dukkah
2 Tbsp olive oil
1/2 tsp salt
Preheat oven to 400F.
Cut the chicken into 8 pieces and place in an oven-proof dish, skin-side up.
Sprinkle with the dukkah, drizzle with the olive oil, and touch-up with the salt.
Bake for 1 hour and a half uncovered until golden and falling off the bone.