Chicken bites with Eggplant Dip

Chicken bites with Eggplant Dip

Ready in 40 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 9, 2018.




  • 1½ cups basmati rice
  • 2¼ cups chicken stock

Moroccan Dip

  • 1 pack Moroccan eggplant dip
  • 2 Tbsp mayonnaise

Chicken Bites

  • 1 pack chicken breasts
  • 1 pack chicken spice
  • 1 egg
  • 1 pack panko breadcrumbs


  • 1 pack Moroccan Chicken slaw dressing
  • ½ pack baby spinach
  • 1 carrot
  • ½ telegraph cucumber


  1. Cook rice In a medium pot, combine rice and stock and bring to the boil. Once boiling, stir and cover. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 6 more minutes. Do not lift lid while cooking.
  2. Crumb chicken In a small bowl, mix Moroccan dip ingredients. Dice chicken 2cm, then place in a medium bowl with chicken spice and ½ tsp salt. Toss to coat well. In a small bowl, whisk egg and pour over chicken. Toss to coat well, making sure all chicken is covered in egg.
  3. Place breadcrumbs in a bowl or plate. Coat chicken with breadcrumbs, one handful at a time.
  4. Cook chicken Heat a drizzle of oil in large fry-pan on medium-high heat. Cook chicken in batches, for about 2 minutes each side, until golden and cooked through. Wipe pan clean between batches and add more oil as needed. Set chicken aside.
  5. Make slaw Add Moroccan chicken slaw dressing to a large bowl. Finely slice spinach leaves; grate carrot; slice cucumber in half lengthways, then thinly slice. Add to bowl with dressing, toss to combine and season.
  6. Serve rice, chicken and slaw with Moroccan dip on the side.

Nutritional Information

Energy 2275 kj
544 kcal
Protein 60.9g
Carbohydrate 60.9g
Fat 22.1g