If you're looking for a chicken recipe that will amaze your family, chicken in a crust is a spectacular choice. This Egyptian dish combines the juiciness of marinated chicken with a crunchy, aromatic crust made from nuts and spices. The blend of almonds, walnuts, pistachios, and hazelnuts, along with honey, creates an irresistible sweet-savory contrast.
The preparation is simple, ideal for beginner cooks. The chicken is marinated in a mixture of lemon, olive oil, ginger, cinnamon, cumin, and other spices, giving it a deep flavor. Then it's baked with onions and finally covered with the nut and honey paste to broil. The result is a golden dish full of texture, perfect for a special meal or a weekday dinner.
You can serve it with rice, couscous, or flatbread to soak up the delicious sauce. Also, this recipe is versatile: you can adjust the spices to your taste and use whatever nuts you have on hand. Undoubtedly, a creative way to enjoy chicken.
Prep
1 min
Cook
30 min
Servings
6
Place the chicken pieces and the onions cut in a thick feather in a bag with all the spices of the marinade, in addition to the water, oil and lemon juice, close and shake so that it is even (use the same bag as the chicken) and marinate for at least 30 minutes.
Take the Dukkah dressings and grind them in a mortar, mix them with the nuts cut or ground into large pieces (tip toast the spices for a minute beforehand to release oils and aromas)
Cook the chicken with the onions in a baking dish for 35 minutes at 200 degrees with the skin facing up.
Remove from the oven, add the honey to the mixture of spices and nuts until it forms a paste with which the pieces of chicken are painted, re-enter the oven for 5 to 10 minutes until it is browned and a crust remains.
Garnish with the green part of a finely chopped scallion (I did it with coriander and pomegranate seeds, you can do it with basil too)
