Our Donna Hay recipe of the week was selected by Gaye and is Dukkah roasted chicken with couscous and tahini yoghurt (p54 Donna Hay Magazine Dec/Jan 15). For some reason I didn’t have coriander leaves (cilantro, as it’s known here in California), so I roasted potatoes “hassleback” style instead of making the couscous. We really enjoyed this…the spice mixture is quite flavorful!
The Dukkah came first…it’s an Egyptian spice mixture made of ground nuts (I used cashews and pistachios) and seeds (sesame, coriander, cumin, fennel, peppercorns) all toasted and ground together. I was tickled with the aromas from the toasting seeds…oh my!! Super aromatic!! Rather than roasting a whole spatchcocked (cut to lie flat by removing the backbone) chicken, I used two bone-in chicken breasts and we had plenty left over. I did make the tahini and yogurt sauce to go with the chicken…. I don’t know that I have an opinion about that one way or the other. It was “okay.” The chicken was simply the star of the show. We also had a salad on the side, to round out the meal.
If you’d like to cook along with us, please visit our blog page, Wednesdays with Donna Hay. Our cooking schedule is on the right sidebar, and these ladies are wonderful about sharing the harder to find recipes. Donna Hay is in Australia….and I’m pretty excited about the recipes I’ve found on her web page!!