Moroccan Chicken Fingers Dukkah Crumbed in Ras el hanut Marinade

Excellent finger food starter dish!

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)