Sticky Dukkah chicken legs

January 2022


4 skin-on chicken legs, separated into thighs and drumsticks
2 tbs tomato paste
2 tbs white vinegar
2-3 tbs dukkah 


1/2 cup roasted hazlenuts
1 tbs cumin
1/2 tbs coriander
1/2 tsp cayenne pepper
1/2 tsp savory
1/2 tsp salt




In a food processor, pulse together all the ingredients until the hazelnuts look like coarse breadcrumbs. Alternatively, crush the hazelnuts in a plastic bag with a rolling pin or other heavy object (a mallet, club, your fists of steel).


1. Mix together the tomato paste, white vinegar and dukkah.
2. Cover the chicken with the marinade and let sit for at least four hours, preferably overnight, in the fridge.
3. Preheat your oven to 180C.
4. In a roasting tray, toss in your chicken, marinade and all, and cook for 20 minutes.
5. Remove and baste with the marinade and chicken fat seeping sexily from the chicken.
6. Remove and baste again 10 minutes later.
7. Let it go for 10 more minutes (this will be 40 minutes total) or until the juices run clear.
8. Let rest for five minutes and, if you so please, skim off the fat from the leftover marinade and cook it down in the oven until reduced by half. Serve with reduced sauce and more dukkah. Lots more.