Dukkah chicken strips with onion yoghurt dip

By Hope Malau
25 February 2015

This traditional Egyptian snack is deliciously different and exotic.

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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