Moroccan Chicken Fingers Dukkah Crumbed in Ras el hanut Marinade

Excellent finger food starter dish!

What You Need

You need:

  • 500gr Free-range Chicken Breast – Cut into strips
  • 2cups Riki’s Egyptian Dukkah
  • 3 cups Japanese Panko Breadcrumbs
  • 2 eggs
  • Vegetable Oil – For dip fry

For Ras el Hanut Marinade mix:

  • 2 cups Buttermilk
  • 2tbs Riki’s Ras el Hanut
  • 1sp salt


  • Marinade: In a bowl mix Chicken breast strips with Ras el Hanut marinade and keep in the fridge overnight
  • Drain marinated Chicken Strips
  • In a bowl, mix well Riki’s 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 Riki’s Spicy Harissa & Yogurt condiment (See Harissa recipe)

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