My ninety-fourth recipe with the Wednesday with Donna Hay group is Dukkah Roasted Chicken with Couscous and Tahini Yogurt, was chosen by Gaye, and is found in Donna Hay's Magazine in the Dec/Jan 15 issue.
The ingredient list: lime rind and juice, garlic, dukkah (an Egyptian spice blend), olive oil, salt, pepper, chicken, couscous, coriander, parsley, green onions, tahini, and yogurt. If you cannot find dukkah at your market, you can make your own dukkah spice at home, click here.
This was a tasty recipe, I discovered I like dukkah, which gave it all a nice warm nutty flavor. I learned how to take the backbone out of a whole chicken with relative success. Actually, I used a Cornish hen as I figured with two people that would be quite enough for a meal and a little easier with which to be handling some butchering duties. I found that it needed another five minutes in the oven to fully cook from what the recipe stated, but other than that, it all worked exactly as she said it would.
The couscous is nicely flavored with the herbs, scallions, and seasonings. If I had realized the couscous would be such a pop of green I would have made carrots to go with it instead of broccoli for a bit more vibrant color on the plate...next time. Would I make this again? Yes, I would, and I would use a Cornish hen again as it worked out well. It was fun to discover a new spice blend and I have some left to try with other dishes.
Wonder what the others thought? You can find that by clicking here. Next week is my choice for the group, White Fish with Pine Nut Brown Butter found in Donna Hay's New Food Fast, page 30. Join us and leave a link to your post at the website by clicking here, no commitment required.