Ingredients
Ingredients for the dip:
225g FAGE Total 0%
¼ cucumber, peeled and finely chopped
¾ tsp paprika
Juice of ½ lemon
1 ½ tbsp extra virgin olive oil
1 ½ tbsp chopped mint
Ingredients for the Goujons:
2 large chicken breasts
110g dried white breadcrumbs
1-2 tsp Ras El Hanout (Moroccan spice blend)
2 eggs, lightly beaten
4 tbsp plain flour
Vegetable & groundnut oil for frying
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Steps
- Mix dip ingredients together in a bowl and season. Cover and chill.
- Slice the chicken breasts into goujons and flatten slightly with the palm of your hand.
- Mix the breadcrumbs with 1 or 2 teaspoons of Moroccan spice, depending on taste, and place in a bowl. Place the eggs and flour in separate bowls.
- Dip the chicken pieces, first in the flour, then the egg and finally the breadcrumbs.
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Heat an even mixture of vegetable and groundnut oil in a large saucepan, about 2 cm deep. When the oil is hot, reduce the heat to medium, add the coated chicken and cook for a couple of minutes each side until golden and cooked through. Remove and drain on kitchen paper.
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Serve with the yoghurt dip.
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This recipe was created by blogger Rachel Phipps.
