What are the main ingredients in Middle Eastern Chicken Strips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Middle Eastern Chicken Strips?

Calories: 714, Carbs: 61 grams, Fat: grams, Protein: 51.7 grams, Sugar: 20.5 grams, Salt: 1249 grams

How do I prepare Middle Eastern Chicken Strips?

LEMONY-HUMMUS: In a bowl, combine the hummus, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. SUMAC SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining roasting time. MINTY GREENS: Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green beans and fry for 4-6 minutes until browned, shifting occasionally. On completion, place in a bowl with ½ of the sliced mint, the crumbled feta, and seasoning. Toss until combined. Set aside. AROMAS OF THE MIDDLE EAST: Plate up the sumac sweet potatoes and the minty green salad alongside the dukkah-crusted chicken. Drizzle over the lemony-hummus and garnish with a sprinkle of the remaining mint. Serve with any remaining lemon wedges. Wow! GET THAT CHICKY GOLDEN: Pat the chicken dry with some paper towel and toss with a drizzle of oil, then lightly coat in the dukkah. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the coated chicken pieces for 1-2 minutes per side or until cooked through and crisping up. In the final 30-60 seconds, add any remaining crumb. Remove from the pan on completion, season and allow to rest for 3 minutes before serving.

What should be prepared from my kitchen to make Middle Eastern Chicken Strips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Middle Eastern Chicken Strips

Egyptian dukkah makes for a crunchy coating for tender, grilled chicken strips and a perfect flavour partner for sumac-spiced sweet potato – all doused in a lemon & hummus dressing.

Middle Eastern Chicken Strips

with sumac sweet potato wedges & a lemon hummus drizzle

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Chicken
Danish-style Feta
Dukkah
Free-range Chicken Mini Fillets
Fresh Mint
Green Beans
Hummus
Lemon
Lemons
Sumac Spice
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining roasting time.
LEMONY-HUMMUS
In a bowl, combine the hummus, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MINTY GREENS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green beans and fry for 4-6 minutes until browned, shifting occasionally. On completion, place in a bowl with ½ of the sliced mint, the crumbled feta, and seasoning. Toss until combined. Set aside.
GET THAT CHICKY GOLDEN
Pat the chicken dry with some paper towel and toss with a drizzle of oil, then lightly coat in the dukkah. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the coated chicken pieces for 1-2 minutes per side or until cooked through and crisping up. In the final 30-60 seconds, add any remaining crumb. Remove from the pan on completion, season and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potatoes and the minty green salad alongside the dukkah-crusted chicken. Drizzle over the lemony-hummus and garnish with a sprinkle of the remaining mint. Serve with any remaining lemon wedges. Wow!

Sweet Potato - 250g
Sumac Spice - 5ml
Hummus - 30ml
Lemon - 1
Green Beans - 80g
Fresh Mint - 4g
Danish-style Feta - 40g
Free-range Chicken Mini Fillets - 150g
Dukkah - 40ml

Download the Recipe

Serves 2

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining roasting time.
LEMONY-HUMMUS
In a bowl, combine the hummus, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MINTY GREENS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green beans and fry for 4-6 minutes until browned, shifting occasionally. On completion, place in a bowl with ½ of the sliced mint, the crumbled feta, and seasoning. Toss until combined. Set aside.
GET THAT CHICKY GOLDEN
Pat the chicken dry with some paper towel and toss with a drizzle of oil, then lightly coat in the dukkah. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the coated chicken pieces for 1-2 minutes per side or until cooked through and crisping up. In the final 30-60 seconds, add any remaining crumb. Remove from the pan on completion, season and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potatoes and the minty green salad alongside the dukkah-crusted chicken. Drizzle over the lemony-hummus and garnish with a sprinkle of the remaining mint. Serve with any remaining lemon wedges. Wow!

Sweet Potato - 500g
Sumac Spice - 10ml
Hummus - 60ml
Lemon - 1
Green Beans - 160g
Fresh Mint - 8g
Danish-style Feta - 80g
Free-range Chicken Mini Fillets - 300g
Dukkah - 85ml

Download the Recipe

Serves 3

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining roasting time.
LEMONY-HUMMUS
In a bowl, combine the hummus, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MINTY GREENS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green beans and fry for 6-8 minutes until browned, shifting occasionally. You may need to do this step in batches. On completion, place in a bowl with ½ of the sliced mint, the crumbled feta, and seasoning. Toss until combined. Set aside.
GET THAT CHICKY GOLDEN
Pat the chicken dry with some paper towel and toss with a drizzle of oil, then lightly coat in the dukkah. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the coated chicken pieces for 1-2 minutes per side or until cooked through and crisping up. In the final 30-60 seconds, add any remaining crumb. You may need to do this step in batches. Remove from the pan on completion, season and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potatoes and the minty green salad alongside the dukkah-crusted chicken. Drizzle over the lemony-hummus and garnish with a sprinkle of the remaining mint. Serve with any remaining lemon wedges. Wow!

Sweet Potato - 750g
Sumac Spice - 15ml
Hummus - 90ml
Lemons - 2
Green Beans - 240g
Fresh Mint - 10g
Danish-style Feta - 120g
Free-range Chicken Mini Fillets - 450g
Dukkah - 125ml

Download the Recipe

Serves 4

SUMAC SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. At the halfway mark, give them a shift and sprinkle over the sumac. Return to the oven for the remaining roasting time.
LEMONY-HUMMUS
In a bowl, combine the hummus, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MINTY GREENS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the sliced green beans and fry for 6-8 minutes until browned, shifting occasionally. You may need to do this in batches. On completion, place in a bowl with ½ of the sliced mint, the crumbled feta, and seasoning. Toss until combined. Set aside.
GET THAT CHICKY GOLDEN
Pat the chicken dry with some paper towel and toss with a drizzle of oil, then lightly coat in the dukkah. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the coated chicken pieces for 1-2 minutes per side or until cooked through and crisping up. In the final 30-60 seconds, add any remaining crumb. You may need to do this step in batches. Remove from the pan on completion, season and allow to rest for 3 minutes before serving.
AROMAS OF THE MIDDLE EAST
Plate up the sumac sweet potatoes and the minty green salad alongside the dukkah-crusted chicken. Drizzle over the lemony-hummus and garnish with a sprinkle of the remaining mint. Serve with any remaining lemon wedges. Wow!