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Dukkah-Spiced Roast Chicken
“Chicken, but make it really interesting.” Chef Michael brings us a roast with Middle-Eastern flair, marinating chicken breast in yogurt (which makes it extra juicy), before coating it in dukkah—a blend of toasted nuts, sesame, and warming spices. Cooked until golden, it’s paired with fluffy couscous studded with sweet currants and pumpkin seeds, and a side of lightly charred broccoli for balance. Bold, aromatic, and full of texture.
Nutritional facts
Protein
59g
Carbs
42g
Calories
730
Fat
35g
Ingredients
Dukkah Mix, Turmeric, Extra Virgin Olive Oil, Canned Roasted Red Peppers, Red Wine Vinegar, Broccoli , Pumpkin Seeds, Cilantro, Preserved Lemons, Garlic, Lemon Zest, Granulated Garlic, Greek Yogurt, Chicken Breast, Dried Currants, Canola Oil, Couscous
Reviews
3.4
Based on 16 reviews
Cait Douglas · 04/19/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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