One of the tastiest, most interesting dishes I’ve cooked on the fly using up what I had sitting in the fridge and in the pantry. Beetroot-speckled, crispy, tender oven-baked chicken nuggets spiced with cumin, cinnamon, sumac, coriander and white pepper. They bake up fragrant, golden and crunchy and are so good with dollop of spicy apricot chutney.
2 large chicken breasts – organic, free-range
1½ cups wholemeal flour
2 tsp cinnamon
1 tsp ground cumin
½ tsp ground coriander
½ tsp sumac
½ tsp white pepper
1 tsp sea salt
2 tbsp sesame seeds
1 tbsp black sesame seeds
2 eggs – organic, free range
2 cups panko breadcrumbs
1½ cups beetroot chips
Spicy apricot chutney, to serve
Preheat oven to 200C
Cut the chicken breasts into 2cm pieces.
Pop the beetroot chips into a snap-lock bag, seal and bash with a rolling pin. Once the chips have broken down into fine crumbs add them to a bowl with the panko breadcrumbs.
In a separate bowl, add the flour, spices, seeds, salt and pepper. In another bowl lightly whisk the eggs.
Set up your crumbing station by lining up the bowls: first, the flour bowl, next the egg bowl, and finally the breadcrumb and chip bowl.
Take a chicken piece, roll it in flour then dip it in the egg and then toss in the breadcrumbs – making sure that it is thoroughly coated. Place the crumbed chicken piece on a baking tray lined lightly oiled baking paper. Repeat with remaining chicken.
Once all the chicken has been floured, egged and crumbed, pop the tray into the oven and bake for 12-15 minutes, or until nuggets are golden and cooked through.
Serve hot with a tangy, spicy apricot chutney.