A meal the kids are sure to love.


  • for the chicken nuggets
  • 700 g fresh chicken fillet
  • 400 g brown bread crumbs or another bread crumb
  • 200 g plain flour
  • 4 each eggs
  • 50 ml milk
  • for the potato wedges
  • 5-6 each large potatoes (kerr pinks are good for this)
  • 100 ml olive oil
  • 20 ml vegetable oil
  • 20 g cajun spice
  • for the pea puree
  • 250 g frozen peas
  • 200 ml chicken stock
  • 1 each small sliced onion
  • sugar
  • salt and pepper
  • chopped parsley
  • chopped chives


  • Method - To make the Chicken Nuggets
  • Take 3 bowls, one for flour, one for eggs and one for crumbs.
  • Cut the chicken into small cubes roughly the same size but it is possible to cut them into goujon shapes.
  • Lightly dust the chicken pieces in the flour bowl. Shake off any excess flour before putting into the egg bowl.
  • Shake well before placing into the crumbs and shake well after crumbing. Bake the chicken in a hot oven (180°C) for 10-15 minutes with just a little olive oil.
  • To make the Potato Wedges
  • Cut the potato into chunky, but evenly sized wedges. Steam the wedges for 12 minutes and cool as quickly as possible. Coat the cooled potatoes in a mix of olive and vegetable oil before dusting with Cajun spice.
  • Place in a hot oven (190°C) for about 12 minutes or until golden and crisp. Place on kitchen towel for a minute before serving to take off any excess oil.
  • To make the Pea Puree:
  • In a pot, sweat the onions gently before adding the chicken stock and bring to the boil. Add the peas from frozen and cook for about 2 minutes.
  • Pour off a little of stock (If the mix is too thick you can always add more stock but you can not take it out) before putting the remainder of the contents into a food processor. You should have a bright green colored puree.

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