Bone Broth Couscous with Rotisserie Chicken, Melted Carrots, and Dukkah Spice

  

January 25, 2017

The complicated part of this recipe is the process, but the richness of the Dukkah is unforgettable. This nut mixture was adapted from the Jerusalem Cookbook by Ottolenghi and Tamimi, and has become hugely popular with home cooks looking for exotic flavors. With a little patience, this could become a favorite dish of your household, too!

  • Yields: 4 Servings

Ingredients

Dukkah Spice

1/4 cup Hazelnuts

1 tbsp Raw pumpkin seeds

3/4 tsp Fennel seeds

1 1/2 tsp Cumin seeds

1/2 tsp Black peppercorns

1 1/2 tsp Coriander seeds

1 tbsp Sesame seeds

1 dash Kosher salt

1/2 tsp Sweet paprika

Bone Broth Couscous

2/3 cup Instant couscous

1 cup Ginger Turmeric Bone Broth

1 tsp Butter

Melted Carrots

2 cups Carrots, sliced into thin coins

1 cup Ginger Turmeric Bone Broth

1 tsp Salt

1 tbsp Butter

Don't Forget!

1 Rotisserie Chicken

Directions

Dukkah Spice

1Preheat oven to 325.

2Spread hazelnuts on a baking sheet and set a timer for 20 minutes. Put sheet tray with hazelnuts in the oven and begin the timer.

3After 10 minutes, add the pumpkin seeds. When timer goes off, remove the sheet from the oven and allow to cool.

4Heat a thick bottomed frying pan over medium heat for 5 minutes. Grab two small dishes to keep by the stove for putting seeds in after toasting.

5One the pan is heated, spread the fennel seeds on the frying pan and toast for 30 seconds.

6Add the cumin seeds and continue to toast them for an additional 30 seconds. Remove the seeds from the pan to small dish 1.

7Add the coriander seeds to the empty pan and toast them for about a minute, until they begin to pop. Remove to small dish 1.

8Turn the heat down to medium low. Add the sesame seeds to the frying pan and toast them until they are brown. Remove them to small dish 2.

9Rub the (now cool) hazelnuts between your hands to remove the skins. Coarsely chop them.

10Put the pumpkin, fennel, cumin and corianders seeds and the black peppercorns into a mortar or the bowl of a spice grinder. Process the ingredients until they are finely ground. Add the sesame seeds, salt, and paprika and lightly process for about 5 seconds. Mix the hazelnuts and the spice mix together and set aside.

Bone Broth Couscous

1Pour or unmold broth into a saucepan with a lid. Add butter. Bring to a simmer.

2Remove pan from heat. Stir in the couscous. Place lid on the pot. Allow to sit for 10 minutes or until ready to serve, making sure to fluff before serving.

Melted Carrots

1While the couscous is steaming, heat the remaining broth in a frying pan.

2Add the carrots and let them simmer for 5 minutes. Stir in the butter.

To Serve

1Scoop an equal portion of couscous onto each plate. Carve the chicken and arrange 4 ounces of meat on top of the couscous. Spoon 1/2 cup of carrots next to the chicken and couscous. Garnish with Dukkah. Enjoy.

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