This Egyptian Chicken with Sweet Potatoes and Pomegranate recipe might be the prettiest sheet pan meal ever. The colors! The textures! So, let’s just say it’s a really good one. The chicken fat mixes with the roasting lemon and pomegranate juices, and it’s just a happy, happy thing. But for me, the warm, fragrant flavors found in classic Egyptian Dukkah or Duqqa (a blend of toasted seeds, nuts, and spices) is perfect this time of year. Here, we’ll make a fresh batch and use it as a tasty shower for this pan of savory goodness.

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What ingredients are in typical Egyptian cuisine?

Egypt’s rich Nile Valley provides an incredible bounty of fresh ingredients with which to infuse their dishes. Traditionally, Egyptian cuisine is reflective of that of the wider North African region, as well as that of other Mediterranean countries. Legumes, rice, hummus, mezze, baba ghanoush (whipped eggplant dip), stuffed grape leaves, warmly spiced and grilled or roasted meats … these are some prominent items, and some of my favorites as well.

Egyptian chefs often put their own spin on these beloved foods. You might, for instance, find that your hummus is flavored with cumin.
Journey to Egypt

How is this an Egyptian Chicken recipe?

Lemon, yogurt, pomegranate, fresh herbs, and an absolutely delicious topping called, Dukkah or duqqa give this sheet pan chicken recipe a decidedly Egyptian feel. That said, this is my own recipe and not intended to replicate a specific or totally authentic Egyptian chicken recipe.

It reflects some of my favorite aspects of a meal I enjoyed a LONG time ago, cooked by my Egyptian friend, Hazem, in his home. I’d never heard of Dukkah prior to that, and now make versions of it all the time.

What is dukkah?

Dukkah is the powdery, nutty topping you see showered all over the food in these photos. It is traditionally made from a variety of toasted nuts and seeds, and is spiced richly with cumin, coriander, and often cayenne for heat. Specifically, the seeds and nuts are toasted to bring out their flavors and then they’re blitzed in a food processor, along with the spices, until they become a dusty crumbled mixture.

Dukkah is usued so much in Egyptian cuisine, in everything from dips and spreads to topping meats and vegetables. Here, I use it to shower out sheet pan chicken and veggies, to add gorgeous flavor and texture. Furthermore, I also sprinkle a ton on top of some (store-bought) hummus and finish with a generous pour of a really nice olive oil.

This is a stunner, guys. Can’t wait for you to try.

Dukka variations and swaps

My Egyptian chicken recipe here is pretty traditional, as I call for pistachios and almonds, sesame seeds, and cumin and coriander. But I also sneak some fennel into the mix as well, as I think it’s beautiful and works great in this application. But you could swap in any other nut that you love or happen to have on hand. Dukkah is the BEST way to use up spices and nuts or seeds that you have lying around, as it totally wakes them up, transforming them into something truly special.

Try hazelnuts in the mix, or a Southern fusion of candied pecans would be AMAZING for a sweet and savory topping.
A small pinch of cinnamon and/or floral cardamom would be lovely as well.
A small amount of turmeric would be nice, if you want to add a little glowy color to the mixture.
I have also made this with crushed rose petals and it was the star of the show.

Egyptian Chicken tips and tricks

Salt. Salt. Salt. Roasted chicken of any sort can be the greatest thing ever, or the biggest wasted opportunity. This really all boils down to how well you season the meat. Here, we’ll make a very well seasoned yogurt marinade and then also serve the chicken with a readily available bowl of salt, almost like a condiment. I know that sounds nuts, but trust me – it’s hard tp over salt bone-in, skin-on chicken, so just be sure to sprinkle generously so you can really enjoy every bite.
Here, we’ll use red onion both in its roasted form, and its raw state as well. One ingredient used two different ways is my all-time favorite My Kitchen Little move. TIP: to knock off some of the bite of a raw onion, you can just soak the slices in a small bowl of ice water for 10 minutes.
This is wonderful served with store-bought hummus and a good quality flatbread (pita, naan, etc.).
Sometimes I’ll drizzle a little honey over the pan when there are about 5 minutes of roasted time left.

What You’ll Need to Make This Egyptian Chicken with Sweet Potatoes and Pomegranate

It’s the particular collection of ingredients that bring the Egyptian aspect to this special sheet pan recipe. Bright lemon and fruity olive oil are all you need to flavor this simple yet effective yogurt marinade. But be sure not to be stingy with the salt and pepper. Sweet pomegranate, honey, and lots of toasted nuts and spices make for an amazing meal.

INGREDIENTS

For the Pistachio Dukkah (spiced nut topping)

About a cup pistachios (you can mix in/add almonds, if you like)

One tablespoons sesame seeds

1 teaspoon fennel seeds (optional)

One teaspoon cumin seeds

A teaspoon of ground coriander

For the Chicken and Veggies

8 pieces of bone-in, skin-on chicken, any cuts you like (I use a mix of drumsticks and thighs)

6-ounces plain Greek yogurt (full fat)

1 teaspoon salt, plus more as needed

1 teaspoon freshly cracked black pepper, plus more as needed

2 lemons

Two tablespoons honey, divided

Olive oil as needed

Two sweet potatoes, cut into 1-inch pieces

1 red onion

1 pomegranate

Fresh parsley, mint, and/or cilantro, for serving

SERVING SUGGESTIONS: warm flatbread (pita or naan are great), store-bought hummus, topped with extra dukkah, pomegranate arils, and olive oil.

How to make this Sheet Pan Egyptian Chicken recipe

For as pretty and special this recipe is, it really comes together easily. We’ll make a quick yogurty marinade and let the chicken hang out in that while we prep the Dukkah and preheat the oven. Then, we’ll combine pistachios, sesame seeds, cumin seeds, and fennel seeds in a dry pan and let them get all fragrant and toasty. Those go in a food processor along with some ground coriander and get blitzed until coarsely ground. The chicken roasts on top of the sweet potatoes and onion, and gets a shower of that Dukkah before serving.

DIRECTIONS

Combine the yogurt, 1 teaspoon salt, 1 teaspoon fresh pepper, the zest of one lemon and the juice of half of it, 1 tablespoon honey, and 2 tablespoons olive oil. Using a large dish or sealable bag, add the chicken pieces and yogurt marinade, shaking to ensure they’re fully coated. Refrigerate while you preheat the oven and whip up the Dukkah
Preheat the oven to 450 degrees F. Adjust the rack to the lower third of the oven.
In a large dry skillet over medium heat, add the pistachios and toast until they smell nutty and look a little golden; about 4 to 5 minutes, stirring occasionally. Transfer to a food processor. In the same skillet, add the fennel, sesame, and cumin seeds. Toast for just a few minutes until golden and add to the food processor, along with the coriander. Pulse until you have a coarsely ground mixture, transfer to a bowl, and set aside.
Cut ¾ of the onion into petals (about 1-inch pieces), and the remaining ¼ into thin slices. Put the sweet potatoes and onion petals onto a large baking sheet. Toss with a couple tablespoons of olive oil and season with salt and pepper. Lay the chicken on top and season with salt and lots of pepper (yep, even more).
Cut the remaining lemon in half and add those and the remaining half to the sheet pan. Cut the pomegranate into quarters and nestle three of them in the pan. Roast until the chicken is wildly, deeply golden brown and cooked through (165 degrees F); about 32 to 35 minutes. The lemon and pomegranate wedges will release their juices as they cook, mixing with the salty chicken fat, making the most amazing sauce.

Serve with hummus, flatbread, fresh pomegranate arils from the remaining wedge, chopped green herbs, and extra salt on the side as needed.