Whoof. That was a busy few weeks, wasn’t it? Let’s ease ourselves back into the swing of things gently with this recipe for spiced chicken nuggets.
I’m rubbish at following traditional recipes. Some of it is to do with laziness – I’ll never use root ginger when I can use ground where ginger isn’t the star of the show, for example. Some of it is pure obstinacy – the idea that anything they can do, I can do better. And some of it is the pure fun of experimentation. I like adding a pinch of Chinese five spice or swopping a vegetable and seeing what happens. And it’s in this chaos that some of my most popular recipes, like KFC BAKED CHICKEN, have been born.
So this is adapted from one of the Slimming World recipes books. You need a food processor, but if you’ve got that it’s dead easy. Takes maybe 30 minutes, and the only difficult thing is making sure the chicken is cooked through – and even then you can just cheat and cut one in half. I served mine with chips and a jewelled pomegranate salad, but I think they’d be nice in a lunchbox with some crunchy sweet lettuce and some mango chutney, too. I’ll be honest, I was eating these straight from the pan and they were delicious like that. I think it’s just a cracking recipe.
I know they don’t look much, but looks can be deceiving. These spiced chicken nuggets are tiny taste explosions.
- 3 chicken breasts
- 1/2 a tablespoon of ground ginger
- 2 cloves of garlic
- 1 teaspoon of fennel seed
- 1 teaspoon of cinnamon
- 1 teaspoon of turmeric
- 1 tablespoon of curry powder
- A handful of coriander leaves
- Add the chicken, the spices and the coriander to a food processor along with salt and pepper. Divide into eight to twelve pieces, roll into a ball and flatten slightly. The mix is very sticky – this is fine
- Spray a large frying pan with oil and put over a medium heat. Fry for 6-7 minutes on each side