Chicken Goujons

I was starving after work yesterday and needed something quick and easy to cook. So quick and delicious were these that I wolfed them down so alas, there are no pictures but I’m sure you’ll be able to use your imagination to relive my gastronomic delight.

This isn’t a formal recipe as such in the sense that amount of ingredients are quite vague but really feel free to adjust the seasoning to your taste. This recipe serves one but can be multiplied very easily to serve bigger numbers.

Prepare three bowls on your counter. This will be your mise en place (ooo posh!): the first one a powdery ski slope of plain flour seasoned sparingly with fine sea salt and cracked black pepper, the second a beaten egg and a third a generous pile of golden breadcrumbs (I used store bought) seasoned generously with sea salt, cracked black pepper and ras el hanout.

Ras el hanout is an African spice mix equivalent to the Indian garam masala. And just like garam masala, there is no specific blend of spices that makes up this mixture. My store bought version is a heady mix of coriander, paprika, turmeric, cinnamon, cumin, ginger, black pepper, white paper, cayenne, salt, pimento, cardamom, cloves, nutmeg and aniseed. Whew!

Heat up a frying pan with a tablespoon of oil over medium heat.

Take one chicken breast and slice 1cm thick slices across the grain of the meat. Pile the chicken slices into the flour to coat thinly and shake off any excess. Then pile them again into the egg mixture. One at a time place the slices into the breadcrumb mixture and coat every bit of the egg coated surface with breadcrumbs. Place these pieces into the hot pan, and cook on both sides until golden.

I served these with a simple green salad dressed in olive oil, balsamic vinegar and honey (carb-free woohoo! I do try sometimes) but it would work equally well in a tortilla wrap smothered with garlic mayo, crisp fresh lettuce, juicy tomato and pops of pomegranate seeds.

 

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