Turn up the temperature in the kitchen with Garth McColgan's recipe for Spicy Chicken Goujons with Cheesy Potato Skins!


  • 1 pack irish breaded chicken mini fillets
  • 8 rooster potatoes
  • 100 g grated cheese
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp chilli powder
  • ½ tsp sea salt
  • 1 jar roasted cherry tomato, mint and lime chutney, or 1 jar mild salsa dip
  • olive oil


  • Mix the three spices, salt and pepper together. Place the mini fillets on a baking tray and sprinkle on the spice mix. Pat down and repeat on the other side.
  • Cut 1cm off the side of each potato, so you have a skin and a little flesh too.
  • Season with salt, pepper and olive oil and toss to coat. Place on another baking tray.
  • Put the chicken and the potatoes in a pre-heated oven at 200°C and cook for 15-20 minutes. Take the chicken out but keep warm.
  • Sprinkle the cheese on the potatoes and pop into the oven for 5 minutes.
  • Serve with a choice of salsa or chutney.


Created by FoodActive’s Garth McColgan for Aldi.

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