Serves: 4 - Time:
A variation on the classic breadcrumbed goujon-and, I think, far tastier. Also, much healthier as the goujons are baked rather than fried. You don’t have to make the sauce but it is one of my favourites-it goes wonderfully well with fish too. A guacamole or spiced mayonnaise would be delicious too. You can prepare the goujons in advance up to the end of stage 5, at which point cover them with cling film and refrigerate until you are ready to cook them. You can buy Old Bay Seasoning here on www.amazon.co.uk.
- For the romesco sauce
- 2 red peppers, halved through the stalk and deseeded
- 60g blanched almonds
- 1 garlic clove
- 1 teaspoon sherry vinegar
- 4 tablespoons extra-virgin olive oil
- For the chicken goujons
- 4 skinless chicken breasts
- 230g tortilla chips- I like Doritos Cool Original
- 4 tablespoons plain flour
- 1 teaspoon Old Bay Seasoning –or Cajun seasoning
- 1 teaspoon ground cumin
- ½ teaspoon celery seeds
- 2 eggs
- 60ml milk
- To serve chopped coriander and some lime wedges
- Heat the grill to high. Place the peppers, cut-side down on a baking sheet lined with foil and grill for about 15-20 minutes or until the peppers are evenly charred. Remove from the grill and wrap the peppers in the foil. Leave until cold then peel off the skins.
- Place the peeled peppers in the small bowl of a food processor and add the almonds, garlic, sherry vinegar and a good pinch of salt and ground black pepper. Blend until smooth and, with the motor running, slowly pour in the oil. Taste and season again if necessary. Spoon into a serving bowl and set aside.
- For the chicken goujons, heat the oven to 200˚c, fan oven 180˚c, mark 6. Cut the chicken breasts into thin 1 cm thick strips and set aside. Open one corner of the bag of tortilla chips and lay flat on a work surface. Carefully bash the packet with a rolling pin to crush the chips. You can do this in a food processor but the bag way avoids any extra washing-up. Pour the crushed chips into a wide, shallow bowl.
- In another shallow bowl mix together the flour, Old Bay Seasoning, cumin and celery seeds along with a pinch of salt and ground black pepper. In a third shallow bowl, beat the eggs and milk together.
- Dip each chicken strip-or goujon-into the flour, followed by the egg and finally roll in the tortilla crumbs. Lay on a baking sheet. Continue in this way for the remaining chicken goujons. Make sure the goujons are spaced out evenly-you may need two baking sheets for this.
- Bake in the oven for 15 minutes or 2-3 minutes longer if they have been chilled. Scatter over some chopped coriander and serve with the romesco sauce.