Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
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
Instructions
- 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)
