Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
RIKI KASPI RECIPES
Chicken Fingers Dukkah Crusted, Ras El Hanout
Excellent finger food starter dish!
Share this recipe:
Chicken Fingers Dukkah Crusted, Ras El Hanout
Excellent finger food starter dish!
Share this recipe:
What You Need
Main Ingredients
- 500gr Free-range Chicken Breast โ Cut into strips
- 2cups Rikiโs Egyptian Dukkah Roasted Spices, Seeds & Nuts
- 3 cups Japanese Panko Breadcrumbs
- 2 eggs
- Vegetable Oil โ For dip fry
Ras El Hanout Marinade mix Ingredients
- 2 cups Buttermilk
- 2tbs Rikiโs Ras El Hanut
- 1sp salt
Instructions
- Marinade: In a bowl mix Chicken breast strips with Ras El Hanout marinade and keep in the fridge overnight
- Drain marinated Chicken Strips
- In a bowl, mix well Rikiโs Egyptian Dukkah with the Panko Breadcrumbs
- In a small bowl, whisk the eggs
- Heat the oil in a dip frying pan
- Dip Chicken Strips into eggs then into Dukkah & Panko mix to coat
- Fry a few at a time until golden brown
- Remove with a slotted spoon and drain on paper towels before serving
- Serve to dip-in Rikiโs Spicy Harissa & Yogurt condiment (See Harissa recipe)
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What You Need
Main Ingredients
- 500gr Free-range Chicken Breast โ Cut into strips
- 2cups Rikiโs Egyptian Dukkah Roasted Spices, Seeds & Nuts
- 3 cups Japanese Panko Breadcrumbs
- 2 eggs
- Vegetable Oil โ For dip fry
Ras El Hanout Marinade mix Ingredients
- 2 cups Buttermilk
- 2tbs Rikiโs Ras El Hanut
- 1sp salt
Instructions
- Marinade: In a bowl mix Chicken breast strips with Ras El Hanout marinade and keep in the fridge overnight
- Drain marinated Chicken Strips
- In a bowl, mix well Rikiโs Egyptian Dukkah with the Panko Breadcrumbs
- In a small bowl, whisk the eggs
- Heat the oil in a dip frying pan
- Dip Chicken Strips into eggs then into Dukkah & Panko mix to coat
- Fry a few at a time until golden brown
- Remove with a slotted spoon and drain on paper towels before serving
- Serve to dip-in Rikiโs Spicy Harissa & Yogurt condiment (See Harissa recipe)