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cooksoncampus_260_webAlexander Callan
Dukkah-Coated Chicken with Couscous: An Australian/North African Fusion"

Dukkah-Coated Chicken

Ingredients (serves 4):

  • About 600 g chicken breast
  • 1 egg
  • About 200 g dukkah
  • 90 g butter
  • 2 tbsp. olive oil


  1. Whisk egg. Dip chicken in egg, then in dukkah so it is completely coated.
  2. Melt butter and add oil. Fry chicken on each side until cooked through.

Cous cous


  • 500 g couscous
  • Twice the volume of chicken stock (about 600-700ml)
  • 1 preserved lemon
  • 120 g Kalamata olives
  • 1 cup flat leaf parsley
  • ¼ cup olive oil
  • Juice of 1-2 lemons
  • Salt and black pepper


  1. Bring chicken stock to boil and add salt. Add couscous, stir well, cover and let stand for 10 minutes.
  2. Finely chop preserved lemon, olives and parsley and mix with couscous in a large bowl, breaking up any lumps.
  3. Add lemon juice, olive oil, salt and pepper and mix thoroughly.



  • 1 cup almonds
  • ½ cup sesame seeds
  • 2 tbsp. coriander seeds
  • 2 tbsp. cumin seeds
  • ½ tbsp. fennel seeds
  • ½ tsp. black peppercorns
  • Salt to taste


Roast almonds in a frying pan until lightly browned. Roast sesame seeds until lightly brown. Roast spices until fragrant. Grind everything together until desired consistency and add salt to taste.