dukkah-roasted chicken
with couscous and tahini yoghurt
- 1 teaspoon finely grated lime rind
- ⅓ cup (80ml) lime juice
- 1 clove garlic, crushed
- 2 tablespoons store-bought dukkah+, plus extra, to serve
- 1 tablespoon extra virgin olive oil, plus extra, to serve
- sea salt and cracked black pepper
- 1 x 1.6kg chicken
- 1 cup (200g) instant couscous, cooked
- 1 cup coriander (cilantro) leaves, chopped
- 1 cup flat-leaf parsley leaves, chopped
- 2 green onions (scallions), thinly sliced
- 1 tablespoon tahini paste
- ¼ cup (70g) plain Greek-style (thick) yoghurt
- Preheat oven to 250°C (475°F).
- Place the lime rind, ¼ cup (60ml) of the lime juice, garlic, dukkah, oil, salt and pepper in a bowl and mix to combine.
- Using a sharp knife, cut the chicken in half and remove the back bone. Make 8 deep incisions in each chicken half.
- Place the chicken, skin-side up, on a lightly oiled baking tray. Rub the marinade over the chicken and roast for 20 minutes or until the chicken is cooked through.
- While the chicken is roasting, place the couscous, coriander, parsley and green onion in a bowl and toss to combine.
- Mix to combine the tahini, yoghurt, remaining lime juice, salt and pepper.
- Serve the chicken with the couscous and yoghurt, sprinkle with the extra dukkah and drizzle with extra oil to serve. Serves 4
+ Dukkah is a Middle Eastern spice, herb and nut mix available from some supermarkets, delicatessens and spice stores.
Photography: Chris Court
Brooke Stuart
I find you need to grill the chicken for another few minutes then you get a nice brown, crunchy top.
© DONNA HAY GROUP
