Spicy Chicken Strips

Serves: 4 

Preparation: 10 minutes, Cook: 15-20 minutes



  • 500g boneless chicken
  • 2 tbsp Hibiscus Lily hot and spicy date and tamarind chutney
  • 2 tbsp cooking oil (olive, sunflower)
  • 2 tbsp plain yogurt
  • 1 tbsp coriander leaves
  • 1 garlic clove (optional)
  • Salt and coarsely ground black pepper to taste (chutney contains some salt)
  • Lemon wedges and a few coriander leaves for garnish (optional)


  1. Preheat your oven to moderately hot 200C/400F/Gas Mark 6. Line a tray 15”x10” with aluminium foil and spray little oil onto it to stop chicken sticking.
  2. Cut chicken into strips of your preferred size.
  3. Prepare marinade by mixing date and tamarind chutney, cooking oil, plain yogurt, coriander leaves, garlic clove, salt into paste using a mini food processor or a blender.
  4. Add chicken to a medium size bowl and coat it well with the marinade and leave it in the fridge for 30-45 minutes.
  5. Spread the marinated chicken strips onto the prepared tray and cook in the preheated oven for 15-20 minutes until the chicken strips are cooked through.Serve hot or cold with salad, as a starter or with couscous or rice as a main dish.

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