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    Barbeque chicken thighs with dukkah

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    Barbeque chicken thighs with dukkah

    Dukkah(or duqqa) is an Egyptian side dish consisting of a mixture of herbs, nuts and spices.

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 1 minutes
    • Total time: 1hr 15 mins plus marinating 60 minutes 15 minutes

    Serves: 6


    • For the Dukkah
    • 50g shelled pistachio nuts
    • 25g hazelnuts
    • 25g flaked almonds
    • 25g pine nuts
    • 2 tbsp sesame seeds
    • 1 tbsp coriander seeds
    • A large pinch saffron strands
    • 12 black peppercorns, coarsely ground
    • ½ tsp sea salt flakes
    • ½ tbsp caster sugar
    • 1 tbsp thyme leaves
    • For the chicken
    • 12 chicken thighs
    • 3 tbsp tomato ketchup
    • 1 tbsp worcestershire sauce
    • 4 garlic cloves, crushed
    • 30g fresh root ginger, scraped and grated
    • 1 tsp chilli powder
    • ½ tbsp ground cumin
    • 2 tbsp clear honey
    • 2 tbsp dukkah (see Dukkah recipe)


    1. Score each thigh 3 or 4 times and place in a non-reactive container. Combine the remaining ingredients and mix with the chicken thighs. Cover and refrigerate overnight.
    2. Preheat the oven to 180c, gas mark 4. Transfer the chicken thighs to a roasting tray and cook for 1 hour, turning a couple of times. Add a little water if the marinade begins to catch. The chicken is ready when the juices run clear with no trace of pink.
    3. Serve cold, or set up a barbecue on the beach to reheat.
    4. To make the Dukkah, lightly toast all the nuts, then coarsely blend them in a food processor. Add the remaining ingredients and give the mixture a quick whiz again, making sure that the dukkah still has a coarse texture.

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    Cook's tips

    Dukkah spice mix adds instant interest to food. Scatter over the chicken, or even onto the sausage rolls once you’ve taken a bite.

    Drinks recommendation

    Ravenswood Vintners Blend Zinfandel 2007 California, USA 23286


    Average user rating

    5 stars