Dukkah chicken with Israeli couscous and eggplant

Kieran Scott

Autumn always reminds me of my time spent in Turkey and the Middle East. I love the way they use sweet spices, their dishes are so vibrant and balanced. Rich and warming, yet light and fresh.

Below is a dish that includes a few of my go-to elements, each element has a variety of uses and I recommend you try them with some of your own favourite dishes.

Maybe try your lazy Sunday eggs with dukkah and eggplant. Or the couscous as a side dish for grilled or braised meats, perfect for soaking up all those precious juices.

Eggplant

1 Tbsp	Cumin seeds
500 ml	Grapeseed oil
2 tsp	Smoked paprika
4	Eggplants, large (Main)
2	Red chillies, mild, sliced
1 bunch	Coriander, chopped
4	Lemons, juiced

Couscous

¼ cup	Olive oil
1	Onion, diced
2 cups	Couscous, Israeli (Main)
1 tsp	Coriander seeds
1 tsp	Cumin seeds
1 tsp	Smoked paprika
½ tsp	Mixed spice
½ cup	Currants, or raisins
3 cups	Chicken stock, or water
1	Apple, granny smith, sliced
1 handful	Mint
1 handful	Coriander

To serve

1	Chicken, free range spatchcock, grilled or roasted (or you could use roast chicken legs or thighs) (Main)
1 packet	Dukkah
1 punnet	Thick greek yoghurt

Directions

Marinated eggplant

1. Make the cumin and paprika oil a few days before you use it by toasting and grinding your cumin seeds and mixing in an old jam jar with the grapeseed oil and smoked paprika. Shake every day for the first 3 days to help infuse the spices. Lasts indefinitely.
2. Heat oven to 200degC. Halve the eggplant and score with a knife. (If using large eggplant cut into thick disks)
3. Rub with a little olive oil and plenty of salt and pepper and roast until very soft. Allow the eggplant to cool completely.
4. In a large bowl toss the eggplant with the chilli, coriander and lemon juice and season to taste.
5. Place in a suitable container and cover completely with the cumin & paprika oil. Serve warm.

Israeli couscous with apple and currants

1. Heat olive oil in a medium-sized pot and sweat the onion for 5 minutes.
2. Add couscous and toast until brown (5-10 minutes), stirring often. Add spices and currants and cook for 2 more minutes.
3. Add lots of flaky sea salt and pepper and the chicken stock and bring to a boil. Turn down and simmer for 6 minutes.
4. Remove from the heat. Stir through 1 Tbsp olive oil and cover with a tight lid. Leave to absorb the stock for 15 minutes.
5. Fold the mint, coriander and sliced green apple through the warm couscous just before serving. Rev up the heat and add some chilli too if you like it hot. Check seasoning.

To serve

1. Once the chicken is cooked and rested, cut into pieces, brush lightly with olive oil and sprinkle generously with dukkah.
2. Lay the chicken and eggplant on top of the couscous.
3. Serve with thick Greek yoghurt, lemon juice and drizzles of cumin and paprika oil from the jar.