4 x chicken breast cut into bite size pieces (7 pieces per breast)


100g yoghurt

15ml olive oil

1 egg

juice half lemon

clove garlic, crushed

salt & pepper


300g fresh breadcrumbs

1 tsp each of cumin, coriander, cayenne, sumac


50g harissa paste

50g tahini

200g yoghurt

2 cloves garlic, crushed

Nigella seeds to garnish


1. Mix all the marinade ingredients together, add the chicken, cover and chill at least 2 hours

2. Crumbs – mix it all together

3. Shake off excess marinade. Roll in crumbs then shallow fry in plenty of oil over med heat until cooked through (about 8 minutes)

4. Sauce – mix together

5. Serve nuggets with the dip