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When The Occasion Calls For A Shared Plate, These Chicken Nibbles Will Be A Crowd Pleaser.

Baked Tahini And Dukkha Chicken Nibbles.

Serves 4


  1. 800g chicken nibbles
  2. 1 egg
  3. 3 tbsp tahini paste
  4. 1 tbsp lemon juice
  5. 1 garlic cloved minced
  6. salt and cracked pepper to season

Crumbed Ingredients

  1. 1/2 cup dukkha (store bought or see our recipe below)
  2. 1 cup of panko crumbs or gluten free breadcrumbs
  3. 1 tsp paprika
  4. 1 tsp salt


Preheat the oven to 180 oC CircoTherm, other ovens use fan bake on 180 oC

  1. Whisk the egg and tahini paste together in a large bowl then add lemon juice and season generously.
  2. Add the nibbles and make sure they are well coated in the mixture.
  3. Mix the dukkha, breadcrumbs, paprika and seasoning together and put on a plate.
  4. Lift a chicken piece coated in the tahini egg paste and roll in the crumbs until well coated.
  5. Using a Gaggenau oven, place on a lined baking tray. Bake for 25 minutes with medium Vario Steam, turning halfway through.
  6. Cooking time may vary depending on the size of the nibbles.



  1. 1/2 cup of hazelnuts or walnuts
  2. 2 tbsp sunflower seeds
  3. 1 tbsp cumin seeds
  4. 2 tbsp fennel seeds
  5. 2 tbsp coriander seeds
  6. 1 tsp paprika
  7. 2 tbsp white sesame seeds
  8. 1 tsp salt


Heat oven to 160 oC on CircoTherm, other ovens use fan bake on 180 oC

  1. Line a baking tray with paper and spread out the nuts baking for 4 minutes.
  2. Add the rest of the ingredients and bake for a further 4- 6 minutes or until they all look well toasted. Keep an eye on them in the last few minutes of baking to make sure they don’t burn.
  3. Once cooled put all the ingredients in a blender and mix to form a coarse texture.

Keep in an airtight container for up to 3 weeks.

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