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Chicken Goujons with Potato wedges and spicy Tomato salsa
Ingredients
2 chicken breasts
25g butter
50g fresh breadcrumbs
1/2 teaspoon sweet paprika
1/4 teaspoon dried mixed herbs
Pinch of salt and freshly ground black pepper
Potato Wedges (MAKE FIRST!)
4 medium baking potatoes
4 tablespoons olive oil
3-4 whole garlic cloves crushed in their skins
pinch of salt & black pepper
Spicy Tomato Salsa
2 tomatoes - skinned
3-4 spring onions
fresh coriander
1/2 green pepper
Pinch of crushed chilli flakes - to taste
Tomato passata
salt & Pepper
Method for Chicken Goujons
1. Preheat oven 200°C/Fan 180°/400°F/Gas 6
2. Place the chicken on a board, remove any skin or membrane. Cut into even sized strips using a small sharp knife. Wash you hands afterwards!
3. Gently melt the butter in a bowl in the microwave or in a pan and reserve.
4. Make the breadcrumbs by removing the crusts and tear the bread into small pieces. Carefully put them into a food processor and whiz to make fine crumbs.
5. Put the crumbs onto a large plate, mix in the paprika, herbs salt & pepper evenly.
6. Pour the melted butter onto another plate. Dip each strip of chicken onto the warm butter then roll in breadcrumbs until well coated.
7. Place the chicken on a lined baking tray, arrange them slightly apart in one layer.
8. Bake in a preheated oven for 15-20 minutes until golden and crisp.
Potato Wedges (MAKE FIRST!)
1. Wash and dry potatoes.
2. Place the potatoes on a clean board and cut in half length ways. Then cut into 3 or 4 wedges.
3. Put the wedges in a non-stick roasting tin. Spoon over the oil, sprinkle with salt and pepper, and add the crushed garlic cloves.
4. Using your hands, toss the wedges to coat them in the oil. Place them skin side down in the oven tin.
5. Bake in the pre heated oven 200°C/Fan 180°C/400°F/ Gas 6 for approx 1 hour until the potatoes are brown and the texture is soft when pierced with a knife.
Salsa Dip
1. Finely chop the tomatoes, spring onions, green pepper and coriander.
2. Place the chopped ingredients into a small bowl, add the chilli flakes (carefully!).
3. Season the mixture with a pinch of salt, then stir in the tomato passata to the correct consistency for a dipping sauce.
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