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Dukkha grilled chicken

Dukkha grilled chicken

The simple charm of this recipe lies in the endless possibility of textures we can achieve – depending on the different combinations of nuts used. It is of course also delicious with only one type of nut (adjust the quantities if necessary) or even roasted chickpeas.


  • 4 chicken breasts, deboned
  • Juice of 1 lemon
  • Salt, pepper, to taste
  • 1 Tbsp Aleppo pepper (optional)
  • 1 Tbsp olive oil

For the dukkha

  • 4 Tbsp dukkha spices
  • ¼ cup hazelnuts
  • ¼ cup almonds or pistachios
  • ¼ cup crispy chickpeas

For the yogourt

  • 1 cup thick, natural yogurt
  • 1 garlic clove, finely grated
  • 1 pinch of salt


  1. 1

    Marinate the chicken in lemon juice, salt, pepper, Aleppo pepper, and olive oil – ideally for a few hours.

  2. 2

    Grind the dukkha spices finely. Grind half the hazelnuts, almonds and chick-peas into a medium/fine powder. Grind the remainder of the nuts to a chunky texture. Mix them all together and set aside.

  3. 3

    Mix the yogurt, garlic and salt. Set aside.

  4. 4

    Preheat oven to 425°F. Cook chicken on a baking sheet 15 to 20 minutes until the internal temperature reaches 175°F. Or grill on high heat.

  5. 5

    Serve garnished with yogurt and dukkha.