eCook Meal
Middle Eastern Chicken Strips
with sumac sweet potato wedges & a lemon hummus drizzle
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.51
for 4 servings · R48.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Fresh Mint needs 12 gFresh Mint 20 g 20 g at R14.99 · 60% of packR8.99
-
Hummus needs 125 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Dukkah needs 160 mlCoriander and Roasted Seed Dukkah 60 g R35.99 · whole pack (size can't be divided)R35.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Sumac Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dukkah, Feta, Fresh Mint, Green Beans, Hummus, Lemon, 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. 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! 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. 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.
What should be prepared from my kitchen to make Middle Eastern Chicken Strips?
Chicken, Dukkah, Feta, Fresh Mint, Green Beans, Hummus, Lemon, 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