Gluten-free Chicken Goujons
Serves 4
Ingredients:
- 4 medium chicken breasts
- 80g almond meal
- 20g desiccated coconut
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp sea salt
- 2 eggs lightly beaten
Method:
- Preheat the oven to 190 C.
- Mix together the almonds, desiccated coconut, paprika, garlic powder, cumin, cayenne pepper and sea salt in a bowl.
- Chop the chicken breasts into pieces approximately 1-2” wide.
- Beat the eggs together in a bowl and then dip each piece of chicken into the egg and then coat with the almond/coconut spice mixture.
- Place on a baking tray oiled with mellow yellow.
- Repeat with all chicken pieces and bake for 20-25 minutes until golden.
I’ve just spent a week on the beautiful Greek island Kefalonia where I got to taste delicious greek cuisine. The tzatziki is a popular traditional greek dip and compliments these tasty gluten-free chicken goujons well.
Tzatziki
Serves 4
Ingredients:
- 200g greek yoghurt
- 1 large cucumber
- 2-3 tbsp lemon juice
- 2 garlic cloves, crushed
- a dash of mellow yellow
- 1/2 tsp paprika
- salt & pepper to taste
- a handful of fresh mint
Method:
- Peel the cucumber and remove the seeds to avoid excess water. Grate the cucumber with a grater.
- Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of mellow yellow, a pinch of salt and freshly ground black pepper to taste.
- Chop a handful of mint leaves and mix into the mixture with paprika.
