dukkah tomato chicken stew

This easy nutty, seedy spice blend from Northern Africa is a great way to switch up your chicken routine.

In the past few months, I have made a lot of chicken. This recipe tastes a lot better than a typical quick chicken recipe. If you make a batch of dukkah, you’ll have months of fast, easy, surprisingly delicious chicken dinners.

Thanks to Foods from Africa for this one.

I left out a lot of ingredients- sundried tomatoes, second batch of smoked paprika, parsley, black olives… still absolutely delicious.

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800 g chicken legs
6 tbsp lemon juice
3 tbsp olive oil
1 tsp ground ginger
1 tsp smoked paprika
1 tsp granulated garlic
1 tsp turmeric
1 tsp ground coriander seeds
1 tsp Moroccan dukkah spice
5 g fresh thyme

Sauce

3 tbsp olive oil
2 onions, chopped
3 garlic cloves
50 g sundried tomatoes, finely chopped
2 tsp moroccan dukkah spice
1 tsp smoked paprika
500 ml tomato sauce
2 tbsp brown sugar brown sugar to taste
1 chicken stock cube splash of homemade chicken stock or small amount of bouillon
85 g pitted black olives
handful bay leaves
handful fresh thyme sprigs
handful parsley, fresh and chopped

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Mix the lemon juice, olive oil and all the spices together. Coat the chicken pieces with the marinade, ensuring an even distribution over the chicken. Cover with clingfilm and allow to marinate for at least 30 minutes, preferably overnight.
Heat a pan and when hot, add the 3 tablespoons of olive oil. Fry the chicken pieces for 3 minutes per side, to brown them. Ensure that the chicken is not crowded inside the pan. Remove when both sides have been browned and set aside.
In that same pan, and on medium heat, add the chopped onions, garlic and sun-dried tomatoes. Fry for 3 – 5 minutes until the onions are soft and translucent. Stir frequently to prevent the onions from burning.
Add the dukkah spice and paprika. Stir to mix properly. Then add the tomato sauce, stock cube, brown sugar and the bay leaves and fresh thyme sprigs. Add back the fried chicken to the pan and stir to mix.
Cover the pan, and allow the sauce to come to a boil. Reduce the heat to low and simmer covered for 45 minutes.
Uncover the pan and add the olives. Cook for another 10 minutes uncovered. Then take off the heat and allow to rest for 5 minutes before serving.

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recipe by Foods from Africa

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Ever since America’s Test Kitchen told me that marinating meat is a scam, I have stuck with my old-fashioned method of bringing chicken to room temperature, salt-and-peppering the skin, browning in a hot skillet, and sticking the whole skillet in the oven at 425 for a few minutes. It’s the best way to cook a crispy-skinned chicken.

So it’s been FOREVER since I’ve marinated chicken, so I wanted to try this. It’s very different than my usual chicken. However, I really, really liked it a lot, and I definitely plan to tweak and experiment with this recipe. Trying it again for sure; adding this to the “rotation” tag.

I have been rushing home from work on the weekdays to have lunch at home. I scraped the sauce from the chicken thighs, reheating the chicken in a skillet. When they were almost warm, I added the sauce back to just gently reheat it before serving.

Great with rice, on crackers, and even over pasta. Recommended!

If you like chicken with a lot of Northern African or Middle Eastern flavors but not a lot of heat, try this apricot-honey chicken tagine, Saudi kabsa (chicken), or this herb and citrus roasted chicken.

Tons more chicken recipes here on friedsig, too!

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