PIRET HANSON
Author

Grilled chicken thighs with duqqa

Serves 6

  • 500 g chicken thighs without bones
  • Seeds from 1 pomegranate
  • 2 tbsp cane syrup
  • Juice of 1 lime
  • 1 dl olive oil
  • 2–3 tbsp sweet and sour chilli sauce or half a chilli
  • Salt
  • Pepper

Duqqa (a mixture of seeds and seasonings from Egypt)

  • 3 tbsp sunflower seeds
  • 3 tbsp sesame seeds
  • 3 tbsp coriander seeds
  • 3 tbsp pumpkin seeds
  • 1 tsp cumin
  • Salt flakes
Cut the chicken thighs into cubes. Remove the arils from the pomegranate and put them along with the syrup in a food processor. Purée and strain. Add the lime juice, salt, pepper, chilli sauce and oil. Place the chicken pieces into the marinade and marinate for at least 30 minutes. Then thread the chicken on previously soaked wooden skewers. Grill from both sides for a total of about 8–10 minutes. Dip the pieces into the duqqa-mixture before eating.