Mama Spice's
Dukkah Berbere Chicken


I’ve been obsessed with these two seasoning blends for quite some time.  Dukkah has a savory taste with hazelnuts and sesame along with hints of spearmint other tasteful delights like coriander, cumin, black pepper, sumac, sea salt, nigella seeds and Aleppo pepper, while Berbere brings a little heat with its mix of cayenne, paprika, pepper flakes, fenugreek, clove, ginger, turmer, cardamom, black

pepper, cumin, sea salt, coriander, cinnamon, and allspice.  I decided to combine the two in a dish that was, well nothing short of exceptional!  Chicken baked in a clay pot with a mix of rice and veggies - this hearty dish fills the tummy and warms the soul.

Serves, 4-6

Prep Time, 40 Min

Total time, 80 mins



  • 6 whole Baby Bella mushrooms (sliced)

  • 2 medium yellow onions (chopped)

  • 1 medium kabocha squash (buttercup squash or similar alternative is a good substitute)

  • 1/2 cup pine nuts

  • 1/2 cup raisins

  • 1 can petite diced tomato

  • 1 - 10 oz bag of frozen peas

  • 2 cups uncooked white rice

  • 2 1/2 cups chicken broth

  • 4 large chicken breasts (you can use the equivalent amount of chicken thighs if you prefer)

  • 1 tbs Hungry Gene Berbere seasoning

  • 3 tbs Hungry Gene Dukkah seasoning

  • 1 tbs Hungry Gene garlic powder (dehydrated minced or granulated are also acceptable)

Step 1:

Preheat the oven to 350° F.

Step 2:

Prepare the kabocha squash by cutting it in half, scooping out the seeds, and baking it at 350° F on a lightly oiled baking sheet for 40 minutes.  Place the squash skin side up on the pan.  The squash should be a little firm when done.  Take the squash out of the oven, peel off the skin (it should be relatively easy now) and cut the squash into ¾ inch cubes (bite sized).  Set aside in a bowl.  You will add the squash to the rest of the ingredients at the end.

Step 2:

Preheat the oven to 375° F.

Step 3:

While the squash is baking, add approximately 1 tbs of oil to a large sized skillet pan and heat the oil over medium heat. Add 1/2 tbs of garlic to the pan along with the mushrooms and onions. Sautee them until the onions become translucent. Add the pine nuts to the pan and lightly brown them. Add the rice to the pan and thoroughly blend into the mixture until the rice is coated and lightly browned. Place the contents into a bowl and set aside.

Step 4:

Use the remainder of the oil to coat the chicken pieces. Season each piece of chicken with the Berbere and Dukkah making sure to cover each piece completely.  Place each piece of chicken in the pan and lightly brown.  You do not need to cook the chicken thoroughly as it will continue cooking in the oven.


Step 5:

Take the rice, mushroom and onion mixture and place in a large clay baking pot (a covered casserole dis can be used if you don't have a clay baking pot).

Step 6:

Add the cubed squash and mix it thoroughly into the rice blend.  Add raisins and petite diced tomato.  At this point you can add more berbere (particularly if you want the dish to be hotter!).  Add the peas and chicken broth to the mixture.  Make sure the peas are evenly distributed through the mixture.


Step 7:

Lay the chicken pieces on top of the rice and add any drippings from the pan.

Step 8:

Cover the baking pot and bake at 375° for 40 minutes. 

You may need to add more liquid about midway through the baking time.  The dish is ready when the rice has absorbed all of the fluid and should be fluffy. 



Chef's Tips

Top with crumbled feta cheese or serve with a side of plain yogurt.  Enjoy!