Clodagh McKenna's Spicy Chicken Goujons
with Homemade Chilli sauce, Sour Cream and Couscous & Feta Salad
Follow Clodagh's easy recipe for a home-made alternative to your takeaway
For the Chips
Pre-heat eat your oven to 200ºC. Wash & peel the potatoes and cut into finger-thick chips. Drop the chips into a pot of boiling water, bring back to the boil and simmer for 5 mins. Drain chips, allow to steam dry and place them in 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 approx 20 mins, 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 & cinnamon, stir once. Remove from the heat, cover pot tightly and allow to stand for about 5 mins 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 mins 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 2 chicken goujons in each pocket.
Garnish with a little chilli jam, couscous & sour cream.
Serve with chips & couscous salad on the side.
Make this recipe healthier by following Dr Eva's tips.
What you will need
Fillet of free range chicken x 2, sliced lengthways
80g flour
100g fine breadcrumbs
2 eggs, beaten
4 mini pitta pockets, lightly toasted
For the chilli jam
1 red pepper, de-seeded & chopped
2 chillies, de-seeded & chopped
100g tinned tomatoes
100g sugar
1 inch of fresh ginger, grated
For the couscous, raisin and feta salad
200g couscous
50g feta cheese, cubed
50g raisins
350ml hot chicken stock
Juice and zest of 1 lemon
1/2 tsp each of ground cumin, cinnamon and coriander
Salt and pepper
Extra virgin olive oil
For the chips
6 medium potatoes
2 tbsp olive oil
Salt and pepper
Cayenne pepper
200ml sour cream