Spice Up Dinner with Dukkah Roast Chicken and Aubergine

Oh my goodness, you’re in for a treat with this Dukkah Roast Chicken and smashed aubergine recipe! Imagine succulent, crispy chicken bursting with Middle Eastern flavors, all thanks to that wonderful dukkah spice blend. And the aubergine… oh, it’s creamy and rich, just begging for a drizzle of olive oil and a squeeze of lemon. This dish doesn’t just taste amazing—it’s like a warm hug from your kitchen, perfect for bringing family together around the table, sharing good food and stories.

Why You’ll Crave It

• Juicy, flavorful chicken that’s not just a roast—it’s an experience!
• Dukkah adds this unique nutty spice… like a flavor explosion in every bite!
• The smashed aubergine is a game-changer, creamy and almost dreamy, really.
• It’s surprisingly simple; just a few ingredients, but oh-so-good!
• Perfect for gatherings, family dinners, or just when you want to feel fancy at home.

You know, my family fights over the last piece of chicken every time I make this… it’s just that good!

What You’ll Need

• Whole Chicken: about 1.5 kg, skin-on, because crispy skin is a must!
• Dukkah Blend: 3 tablespoons, to coat that chicken generously.
• Olive Oil: a drizzle—because it makes everything better!
• Aubergine: 1 large, cut in half, for that delicious side.
• Lemon: 1, zested and juiced; a lovely bright note.
• Salt and Pepper: to taste, because seasoning is key.
• Fresh Herbs: like parsley or mint, for garnish at the end.

Easy How-To

Let’s Get Cooking!

Alright, first things first. Preheat your oven to 220°C (or 450°F, whatever works for you). While that’s heating up, grab your chicken… you wanna pat it dry with paper towels. This little step? It’s what gets you that perfect crispy skin later, trust me. Now, mix the dukkah with a good drizzle of olive oil in a bowl—get it all nice and combined. Then, rub that delicious mixture all over the chicken, really getting in there… and voila! Into a roasting tray it goes.

Once your oven is nice and toasty, slide that chicken in and let it roast for about an hour—until the skin is gloriously golden brown and the juices run clear when you poke it. While that’s happening, let’s move on to the aubergine. Cut it in half lengthwise, then score the flesh… a crisscross pattern, but be careful not to cut through the skin. Drizzle some olive oil over that and sprinkle with salt. Place those beauties cut-side down on a tray and pop them in the oven for the last 30 minutes of roasting time.

When your aubergine is nice and tender, take it out. Let it cool for a few minutes before you scoop out the flesh into a bowl. Mash it up with a fork, add a drizzle of olive oil and lemon juice, and season it, of course… taste as you go! Oh, and don’t forget to let the chicken rest for about 10 minutes after it’s outta the oven. This makes it juicy and flavorful. Then, serve that chicken alongside the mashed aubergine, and just enjoy this beautiful meal.

Good to Know

• Choosing a free-range chicken really makes a difference in flavor—seriously!
• If you want some depth of flavor, don’t shy away from experimenting with extra herbs in the dukkah mix.
• Leftovers? No problem! Store your chicken in an airtight container for about three days—if it lasts that long.

Serving Ideas

• Serve it all on a big platter, garnished with fresh herbs, and let everyone dig in—so inviting!

Top Tricks

• Mix up the dukkah spices to make it your own; it’s fun to customize!

Frequently Asked Questions

Can I use a different type of meat instead of chicken?

Oh, absolutely! You can try turkey or even duck—but keep an eye on those cooking times, they can differ quite a bit from chicken.

What can I serve with dukkah roast chicken?

This dish is lovely with rice or couscous… a fresh salad on the side wouldn’t hurt either!

Can I prepare the spice mix in advance?

Totally! Preparing the dukkah ahead of time is a great idea; just store it in an airtight container and you’re golden!

Is dukkah seasoning spicy?

Not really! It has this nutty, aromatic essence instead of heat, so it’s super accessible, even for those who shy away from spicy.

How can I store leftovers?

Just pop your leftover chicken in an airtight container—should stay good in the fridge for about three days.

Conclusion

The Dukkah Roast Chicken with smashed aubergine is not just dinner, it’s a whole vibe—full of flavor, warmth, and that cozy feeling you get from sharing a meal together. Each bite brings this delightful mix of spices and textures, and trust me, your family will remember it long after the plates are empty. So gather around, and enjoy that gorgeous food!

More Recipe Suggestions and Combinations

Herb-Crusted Roast Chicken

Perfectly roasted chicken infused with fresh herbs and served with garlic mashed potatoes.

Spiced Roast Vegetables

Mix seasonal veggies with spices like cumin and paprika for a side that’s as colorful as it is tasty!

Couscous Salad with Pomegranate

A fresh, vibrant salad bursting with flavors, perfect to accompany our roast chicken.

Lentil and Spinach Stew

A hearty, nourishing stew to round out your meal, bringing balanced goodness to the table.

Yogurt Sauce with Mint

A cool, refreshing yogurt sauce that’s perfect for drizzling over your chicken or using as a dip.