Ingredients

  • for the chicken goujons:
  • 2 fillets of free range chicken (sliced lengthways)
  • 80 g flour
  • 100 g fine breadcrumbs
  • 2 eggs (beaten)
  • 4 mini pitta pockets (lightly toasted)
  • for the chilli jam:
  • 1 red pepper (de-seeded and chopped)
  • 2 chillies (de-seeded and chopped)
  • 100 g tinned tomatoes
  • 100 g sugar
  • 1 inch of fresh ginger, grated
  • for the couscous, raisin and feta salad:
  • 200 g couscous
  • 50 g feta cheese (cubed)
  • 50 g raisins
  • 350 ml hot chicken stock
  • juice and zest of lemon
  • 0.5 tsp each of ground cumin, cinnamon and coriander
  • salt and pepper
  • extra virgin olive oil
  • for the chips:
  • 6 medium potatoes
  • 2 tblsp olive oil
  • salt and pepper
  • cayenne pepper
  • 200 ml sour cream

Method

  • For the Chips:
  • Preheat your oven to 200ºC.
  • Wash and peel the potatoes and cut into finger-thick chips.
  • Drop the chips into a pot of boiling water, bring back to boil and simmer for 5 minutes.
  • Drain chips, allow them to steam dry and place them in a single layer in a roasting dish.
  • Season to taste with salt, pepper and cayenne pepper.
  • Drizzle the olive oil over the chips and toss until evenly coated.
  • Place on the top shelf of the oven and cook for approximately 20 minutes, turning occasionally to produce a crisp chip.
  • For the Couscous:
  • Bring the chicken stock to the boil.
  • Add the couscous, a little olive oil, and some salt and pepper.
  • Add the lemon zest, cumin, coriander and cinnamon, stir once.
  • Remove from the heat, cover pot tightly and allow to stand for about 5 minutes or until the liquid is absorbed.
  • Using a fork, fluff up the cooked couscous and transfer to a bowl.
  • Allow to cool until tepid before adding remaining ingredients.
  • Once cool, add the cubed feta, raisins and lemon juice with a little olive oil.
  • Mix the salad gently until the ingredients are evenly distributed.
  • Set aside until ready to serve.
  • For the Chicken Goujons:
  • Use three bowls - one each for flour, eggs and breadcrumbs.
  • Dip the chicken strips in the flour, then into the egg and finally roll them in the breadcrumbs until evenly coated.
  • Shallow fry the breaded goujons over a medium-low heat for about 3 minutes on each side until golden and cooked through.
  • For the Chilli Jam:
  • Put all the red pepper, chillies, tomatoes, sugar and ginger in a food processor or blender and blitz a couple of times. Stop the blending when there is still some texture to the mixture.
  • To Serve:
  • Make a slit in the pitta breads.
  • Place two chicken goujons in each pocket.
  • Garnish with a little chilli jam, couscous and sour cream.
  • Serve with chips and couscous salad on the side.