A simple and tasty chicken dish that we just made in my last cooking class. The spices filled the kitchen and I knew we were on to something special. 

  • 1 Chicken..Rubbed with olive oil and covered with about 2 tablespoons of the chicken spice mixture. Rub the spice mixture all over the chicken and stuff the cavity with a sliced lemon and some fresh thyme. Roast in the oven for about 45 to 1 hr. until done. Wait to the chicken is cool to the touch and shred.
  • 6 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 tablespoons tomato paste
  • 1 shredded chicken
  • 2 tablespoons Chicken Spice (recipe below)
  • 1/4 cup Greek yogurt
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley, plus more for garnish


  • 1/3 cup Greek yogurt
  • Kosher salt

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the tomato paste, and stir for 1 minute (add a splash of wine if the mixture sticks). Add the remaining 4 tablespoons oil, the spice mixture, chicken, and continue cooking, breaking up the meat, until cooked through, about 5 minutes more. Stir in the tomatoes, and cook for 1 minute. Remove the skillet from the heat, and stir in the yogurt, lemon juice and parsley . Let cool completely. (The topping can be made a day ahead and refrigerated.)

For the sauce: Whisk together the yogurt, 3 tablespoons water and a large pinch of salt in a small bowl.

Chicken Spice I prefer to toast and grind everything.

  • 1 tablespoon cumin
  • 1 teaspoon green cardamom
  • 1/2 teaspoon allspice
  • 1/2 teaspoon coriander
  • 1 teaspoon clove
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 teaspoon cinnamon

mix all spices together and will store for a month in a cool place.

Dukkah Spice

  • 2/3 cup hazelnuts
  • 1/2 cup sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon flaked sea salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  2. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.


  • 2 tablespoons minced fresh thyme leaves
  • 2 tablespoons sesame seeds, toasted
  • 2 teaspoons ground sumac
  • 1/2 teaspoon coarse salt