This perfectly roasted dukkah spice chicken breast is crusted with a flavorful, crunchy middle eastern spice blend and paired with honey roasted carrots for a perfect healthy meal.
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Why This Recipe Works
- This spice mix is a super flavorful crunchy addition to so many recipes.
- A one pan meal that is easy to prepare, beautiful and healthy.
- Adds an exotic twist to your standard chicken and vegetables.
What is dukkah
Dukkah (pronounced “doo-kuh”) is a middle eastern (especially popular in Egypt) spice, nut and seed blend. While recipes can vary depending on location and personal taste preferences, the common base is comprised of nuts (most typically hazelnuts), sesame seeds, coriander and cumin. However, this spice blend is flexible and delicious so don’t be afraid to play around with flavors you love!
- Other popular nut combinations can include almonds, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts.
- Other spice and herb variations can incorporate fennel seeds, thyme, mint, basil, oregano, chili flakes, chili powder.
- You can even add sugar or brown sugar to add a sweet component!
Do I have to make the spice blend from scratch?
Ok, so I have a confession. Those of you who know me, know that I LOVE Trader Joe’s. Trader Joe’s Dukkah Spice Blend is the bomb if you don’t feel like making the seasoning from scratch. You can’t go wrong with Trader Joe’s version. This is another popular version on Amazon. That being said, if you are feeling adventurous, the from-scratch version packs more crunch, the spices are fresher and you really can’t beat the aroma and flavor of freshly roasted nuts and sesame seeds. You can’t go wrong either way!
Can I use whole spices instead of ground?
In a typical dukkah recipe, whole spices would be used. However, ground spices are generally more common in American kitchens so I wanted to provide this option. If you wish to use whole spices, here are some conversion ratios below (courtesy of McCormick Spices):
- Allspice: 1 teaspoon allspice berries = 1 teaspoon ground allspice
- Black pepper: 1 teaspoon peppercorns = 1 1/2 teaspoons ground pepper
- Cardamom: Approximately 12 pods, dehusked = 1 teaspoon ground cardamom
- Cinnamon: One 1 1/2-inch (4-centimeter) stick = 1 teaspoon ground cinnamon powder
- Coriander: 1 teaspoon coriander seeds = 1 1 /4 teaspoons ground coriander
- Cumin: 1 teaspoon cumin seeds = 1 1/4 teaspoons ground cumin
- Fennel: 1 teaspoon fennel seeds = 1 1/4 teaspoon ground fennel
- Nutmeg: 1/2 nutmeg = 1 teaspoon ground nutmeg
- Mustard seeds: 1 teaspoon mustard seeds = 1 1/2 tsp ground mustard
Uses for dukkah spice
Dukkah is so amazingly versatile that you are going to fall in love with it and use it on everything! Some very popular ways to use this seasoning include:
- Mix spice blend in a small bowl with olive oil and dip crusty bread for a killer appetizer or snack.
- Sprinkle over roasted vegetables (great on sweet potato).
- Dukkah crusted meat or fish (dukkah crusted chicken thighs are very popular).
- Top your hummus or avocado toast for extra crunch.
- Sprinkle over a delicious runny egg with slices avocado and a pinch of salt (my personal favorite!).
- Add extra crunch to your soup or salad.
- Mix with yogurt or mayo for a veggie or pita bread dip.
HOW TO MAKE THIS RECIPE and MODIFICATIONS
INGREDIENTS (Dukkah spice)
- Combination or 1, 2 or 3 different nuts. Options include: almonds, hazelnuts, walnuts, sunflower seeds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts
- Sesame seeds
- Ground coriander
- Ground cumin
- Nutmeg or cinnamon (optional)
- Sea salt
- Freshly ground black pepper
INSTRUCTIONS (dukkah spice)
- In a large skillet over medium heat, combine nuts. Cook for about 3 minutes while storing consistently. Nuts should start to smell fragrant.
- Add the sesame seeds to the pan and continue cooking. Cook for about 30 to 60 seconds and continue to stir. Sesame seeds should turn lightly golden on the edges. Be careful not to burn.
- Remove the pan from the heat. Let cool for about 5 minutes.
- Transfer nuts and seeds to food processor.
- Add coriander, cumin, nutmeg or cinnamon, sea salt and black pepper to food processor.
- Pulse for about 10-15 seconds. Do not overmix or it will turn to paste.
- Nuts should be broken into a course texture (it should be crunchy, but fine enough that it will stick to meat, fish or veggies).
- Transfer to serving bowl or store in air-tight container.
Notes:
- Yield: Approx. 1 cup. This will be more volume than needed for the chicken recipe. Trust me, you will want extra for next time or other recipes.
- Nut Variations: Almonds, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts
- Spice/Herb Variations: Fennel seeds, thyme, mint, basil, oregano, chili flakes, chili powder.
- Sweet variation: Add sugar or brown sugar to taste.
INGREDIENTS (dukkah chicken and honey roasted carrots)
- Chicken breasts
- Carrots
- Extra Virgin Olive Oil
- Honey
- Dukkah Spice
- Sea salt
INSTRUCTIONS (dukkah chicken and honey roasted carrots)
- Preheat oven to 425 degrees.
- Slice chicken breasts into two lengthwise pieces (so they are not as thick and require less cook time). Each breast should weight about 7-8 oz.
- Place each piece of chicken on a baking sheet.
- Place cut carrots around the chicken.
- Drizzle with chicken and carrots with olive oil.
- Sprinkle dukkah spice over chicken breasts. About 2 tablespoons per breast.
- Drizzle honey over carrots and chicken.
- Sprinkle ½ teaspoon salt over chicken and carrots.
- Cook for 13-16 minutes until chicken is cooked thoroughly.
Notes:
- I recommend buying larger chicken breasts and slicing them into two lengthwise pieces (so they are not as thick and require less cook time).
- You can spinkle dukkah spice over carrots if you wish.
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Dukkah Spice Chicken with Honey Roasted Carrots
Equipment
- Food processor, sheet pan
Ingredients
Dukkah Spice
- 1 cup nuts You can use 1 type of nut or a combination of 2 or 3 varieties. I used a combination of almonds and hazelnuts. Other options: walnuts, sunflower seeds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts.
- 1/4 cup sesame seeds
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1/8 tsp nutmeg or cinnamon Optional
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Dukkah Chicken and Honey Roasted Carrots
- 4 8 oz chicken breasts (2 lbs). See notes on chicken breast size.
- 1 lb carrots (rough chop, 1 inch pieces)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey (can also substitute maple syrup)
- 1/2 cup dukkah spice
- 1/2 tsp sea salt
Instructions
Dukkah Spice Mix
- In a large skillet over medium heat, combine nuts. Cook for about 3 minutes while storing consistently. Nuts should start to smell fragrant.
- Add the sesame seeds to the pan and continue cooking.Cook for about 30 to 60 seconds and continue to stir. Sesame seeds should turn lightly golden on the edges. Be careful not to burn.
- Remove the pan from the heat. Let cool for about 5 minutes.
- Transfer nuts and seeds to food processor.
- Add coriander, cumin, nutmeg or cinnamon, sea salt and black pepper to food processor.
- Pulse for about 10-15 seconds. Do not over mix or it will turn to paste.
- Nuts should be broken into a course texture (it should be crunchy, but fine enough that it will stick to meat, fish or veggies).
- Transfer to serving bowl or store in air-tight container.
Dukkah Spice Chicken and Honey Roasted Carrots
- Preheat oven to 425 degrees.
- Slice chicken breasts into two lengthwise pieces (so they are not as thick and require less cook time). Each breast should weight about 7-8 oz.
- Place each piece of chicken on a sheet pan.
- Place cut carrots around the chicken.
- Drizzle with chicken and carrots with olive oil.
- Sprinkle dukkah spice over chicken breasts. About 2 tablespoons per breast.
- Drizzle honey over carrots and chicken.
- Sprinkle ½ teaspoon salt over chicken and carrots.
- Cook for 13-16 minutes until chicken is cooked thoroughly.
Notes
- Yield: Approx. 1 cup. This will be more volume than needed for the chicken recipe. Trust me, you will want extra for next time or other recipes.
- Nut Variations: Almonds, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, cashews, hazelnuts, pistachios, pine nuts, macadamia nuts
- Spice/Herb Variations: Fennel seeds, thyme, mint, basil, oregano, chili flakes, chili powder.
- Sweet variation: Add sugar or brown sugar to taste.
- Whole Spice Conversions:
- I recommend buying larger chicken breasts and slicing them into two lengthwise pieces (so they are not as thick and require less cook time).
- You can spinkle dukkah spice over carrots if you wish.
Lisa
I made this last night and it was FANTASTIC! I used almonds and cashews which were perfect. I am not a huge cooked carrot fan but the honey roasted carrots were delicious. I love to cook and will definitely be sharing this recipe. Thank you again.