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Dukkah Spice Chicken with Honey Roasted Carrots

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. Yield: Approx. 1 cup.
Course Appetizer, dinner, Side Dish, spice mix
Cuisine egyptian, middle eastern
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 380kcal
Author Aubrey
Cost $15


  • Food processor, sheet pan


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.
  • ¼ cup sesame seeds
  • 1.5 teaspoon ground coriander
  • 1.5 teaspoon ground cumin
  • teaspoon nutmeg or cinnamon Optional
  • ½ teaspoon sea salt
  • ½ teaspoon 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)
  • ¼ cup extra virgin olive oil
  • ¼ cup honey (can also substitute maple syrup)
  • ½ cup dukkah spice
  • ½ teaspoon sea salt


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.


Dukkah Spice 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:
Allspice: 1 teaspoon allspice berries = 1 teaspoon ground allspice
Black pepper: 1 teaspoon peppercorns = 1 ½ teaspoons ground pepper
Cardamom: Approximately 12 pods, dehusked = 1 teaspoon ground cardamom
Cinnamon: One 1 ½-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 ¼ teaspoons ground cumin
Fennel: 1 teaspoon fennel seeds = 1 ¼ teaspoon ground fennel
Nutmeg: ½ nutmeg = 1 teaspoon ground nutmeg
Mustard seeds: 1 teaspoon mustard seeds = 1 ½ teaspoon ground mustard
Chicken 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.


Calories: 380kcal