Mediterranean dukkah chicken



  • 1 cup (250ml) uncooked couscous
  • Handful parsley, chopped
  • preserved lemon, finely chopped (optional)
  • red onion, finely chopped
  • 2 Tbsp (30ml) butter, melted

  • 1 large (1.2kg) chicken, innards removed
  • ¼ cup (60g) butter, softened
  • Salt and milled pepper
  • Juice (120ml) and grated peel of 2 lemons
  • lemons, quartered
  • red onions, quartered
  • 12 baby potatoes, halved
  • 2 Tbsp (30ml) olive oil
  • 10 sprigs thyme
  • 1 cup (250ml) chicken stock
  • ¼ cup (60ml) dukkah spice mix 
  • Couscous, chopped mint and parsley, for serving


  • Preheat oven to 180°C.
  • Combine stuffing ingredients and set aside.
  • Rub chicken with butter and season.
  • Place stuffing inside chicken cavity.
  • Place breast-side up in a roasting pan and pour over lemon juice.
  • Pack lemons, onions and potatoes in roasting pan, drizzle with oil and scatter with thyme.
  • Pour over chicken stock and cover with foil.
  • Roast for 15 minutes.
  • Uncover and roast for 35-45 minutes, basting every 15 minutes until done.
  • Sprinkle chicken with dukkah spice mix and grated lemon peel.
  • Serve with rice, mint and parsley.

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