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
Middle Eastern Chicken Strips
with sumac sweet potato wedges & a lemon hummus drizzle
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 65 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Middle Eastern Chicken Strips?
The preparation time for Middle Eastern Chicken Strips with sumac sweet potato wedges & a lemon hummus drizzle is between 15 and 30 minutes.
What is the total time required to make Middle Eastern Chicken Strips with sumac sweet potato wedges & a lemon hummus drizzle?
The total time required to make Middle Eastern Chicken Strips with sumac sweet potato wedges & a lemon hummus drizzle is between 40 and 65 minutes.
How many servings does Middle Eastern Chicken Strips provide?
4 servings
What are the main ingredients in Middle Eastern Chicken Strips?
Chicken, Danish-style Feta, Dukkah, Free-range Chicken Mini Fillets, Fresh Mint, Green Beans, Hummus, Lemon, Lemons, Sumac Spice, Sweet Potato
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?
Chicken, Danish-style Feta, Dukkah, Free-range Chicken Mini Fillets, Fresh Mint, Green Beans, Hummus, Lemon, Lemons, Sumac Spice, Sweet Potato
How many calories does Middle Eastern Chicken Strips have?
714 calories
How much fat content does Middle Eastern Chicken Strips have?
grams
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