Dukkah Chicken with Dates, Capers and Olives

Dukkah is an Egyptian condiment based on chopped nuts and spices. It’s easy to make and can be used in the recipe below or as part of a side dish.


To make the Dukkah

  • Heat a medium frying pan over medium heat. Add the sesame seeds, coriander and cumin and cook, stirring until golden, around 3 minutes. Add to a food processor or pestle and mortar, along with the hazelnuts, peppercorns, salt and thyme.
  • Pulse or grind until coarsely chopped.
  • Store in an airtight container.

To make the chicken

  • Add all the ingredients except the white wine, treacle and the stockpot to a non-reactive bowl.
  • Cover with clingfilm, refrigerate and allow to marinate at least overnight, ideally for 24 hours.
  • When ready to cook, add the treacle, white wine and stockpot and gently mix to coat the chicken in the sauce. Place into the removable Crock-Pot bowl.
  • Cover and cook on the Low for 5-6 hours or High for 4-5 hours until the chicken is cooked.
  • When ready to serve, preheat your grill to high.
  • Remove the chicken and place on the grill rack, brush the top sparingly with the mustard.
  • Sprinkle over the dukkah to cover.
  • Grill for 2-3 minutes until the dukkah is golden brown and the aromas are released.
  • Whilst the chicken is under the grill, stir the parsley into the sauce.
  • Delicious served with a fragrant couscous, flatbreads and a jug of sauce.




  • 10-12 chicken thighs on the bone
  • 6 garlic cloves, chopped
  • 2 tbsp dried oregano
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 120g pitted green olives
  • 70g capers, plus 2 tbsp of juice
  • 8 large Medjool dates, pitted and cut into strips
  • 1 lemon, zest only
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp treacle
  • 100ml white wine
  • 1 Chicken Stockpot


  • 80g sesame seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 110g toasted hazelnuts
  • 1 tbsp black peppercorns
  • 1 tsp flaked sea salt
  • 1tsp dried chopped thyme

To Serve

  • 4 tbsp Dukkah
  • 1 tbsp French mustard
  • 1 bunch parsley, chopped