Show Me More

Chicken with Dukkah and Roasted Root Vegetables

Dukkah is a spicy Egyptian nut and seed mix with coriander. Make a batch and have it for lunch at work - perfect for salads, cottage cheese sandwiches or egg dishes.

  • 4 servings


  • 500 g Chicken Thigh Fillet
  • 1 Pinch Salt
  • 1 tbsp Butter
  • ½ Lemon
  • 1 tsp Harissa


  • 2 tbsp Chilli Flakes
  • 2 tbsp Sesame Seeds
  • 2 tbsp Pumpkin Seeds
  • 4 tbsp Chopped Hazelnuts
  • 4 tbsp Chopped Sweet Almonds
  • 2 tsp Coriander Seeds
  • 2 Pinches Salt
  • 1 kg Root Vegetable Mix
  • ½ tsp Salt
  • 1 Pinch Black Pepper
  • 1 tbsp Butter
  • 100 g Cottage Cheese


Step 1

Grind the ingredients and roast in a dry hot frying pan. Peel and cut the root vegetables into pieces, about 3x3 cm.

Step 2

Put them in an ovenproof tin, salt and pepper. Drizzle over butter and mix together.

Step 3

Roast in the middle of the oven for about 40 minutes.

Step 4

Cut the chicken pieces. Fry in butter in a frying pan for about 10 minutes. Squeeze over lemon and add the harissa.

Step 5

Serve the chicken with root vegetables and cottage cheese. Sprinkle over the dukkah.