Dukkah chicken strips with onion yoghurt dip

By Drum Digital
25 February 2015

Having a party tonight? Here’s a traditional Egyptian snack that will win you compliments. Double the recipe for more.

Serves 4

Preparation: 15 min

Cooking: 10 min


100 g macadamia nuts, toasted and chopped

15 ml (1 tbsp) coriander seeds, toasted

15 ml (1 tbsp) cumin seeds, toasted

10 ml (2 t) chilli flakes

15 ml (1 tsp) paprika


6 chicken breasts, sliced

1 egg

750 ml (3 c) plain yoghurt

160 ml (? c) oil

handful of fresh chives, chopped

4 spring onions, chopped

handful of fresh parsley, chopped

juice of 1 lemon

salt and pepper

  1. Dukkah Mix all the ingredients together in a bowl and set aside.

2. Chicken Place chicken strips, egg and 500 ml (2 cups) yoghurt in a bowl. Mix until combined, cover and allow to marinate for 30 minutes.

3. Heat the oil in a large saucepan and dust the strips in the dukkah. Drop into the hot oil and fry until cooked through and golden. Remove from the oil and drain on paper towels.

4. Add the remaining yoghurt, chives, spring onions, parsley and lemon juice in a bowl and stir with a fork until incorporated. Season to taste.

5. Serve the crispy chicken, hot or cold, with the onion yoghurt dip.

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