Clodagh McKenna's chicken goujons with chilli sauce, sour cream, couscous and feta

A tasty alternative to takeaway chicken kebabs


Couscous salad offers a fresher, healthier option for this traditional takeaway meal.


Ingredients - Serves 2 Adults

For the chicken kebabs:

  • 2 fillets of free range chicken, sliced lengthways
  • 80g / 3 oz. of flour
  • 100g / 3 ½ oz. of fine breadcrumbs
  • 2 eggs, beaten
  • 4 mini pitta pockets, lightly toasted

For the chilli jam:

  • 1 red pepper, de-seeded and chopped
  • 2 chillies, de-seeded & chopped
  • 100g / 3 ½ oz. of tinned tomatoes 
  • 100g / 3 ½ oz. of sugar
  • 1 inch of fresh ginger, grated

For the couscous, raisin and feta salad:

  • 200g / 7 oz. of couscous
  • 50g / 2 oz. of feta cheese, cubed
  • 50g / 2 oz. of raisins
  • 350ml / 12 fl oz. of hot chicken stock
  • juice and zest of lemon
  • ½ teaspoon of ground cumin
  • ½ teaspoon of cinnamon
  • ½ teaspoon of coriander
  • Salt and pepper
  • Extra virgin olive oil

For the chips:

  • 6 medium potatoes
  • 2 tablespoons of olive oil
  • Salt and pepper
  • Cayenne pepper
  • 200ml / 7 fl oz. of sour cream

Method

For the chips:

  1. Pre-heat your oven to 200⁰C / 400⁰F / Gas Mark 6
  2. Wash and peel the potatoes and cut into finger-thick chips
  3. Drop the chips into a pot of boiling water, bring back to boil and simmer for 5 mins
  4. Drain chips, allow to steam dry and place them in single layer in a roasting dish
  5. Season to taste with salt, pepper and cayenne pepper
  6. Drizzle the olive oil over the chips and toss until evenly coated
  7. Place on the top shelf of the oven and cook for approx 20 mins, turning occasionally to produce a crisp chip

For the couscous:

  1. Bring the chicken stock to the boil
  2. Add the couscous, a little olive oil, and some salt and pepper
  3. Add the lemon zest, cumin, coriander and cinnamon, stir once
  4. Remove from the heat, cover pot tightly and allow to stand for about 5 mins or until the liquid is absorbed
  5. Using a fork, fluff up the cooked couscous and transfer to a bowl
  6. Allow to cool until tepid before adding remaining ingredients
  7. Once cool, add the cubed feta, raisins and lemon juice with a little olive oil
  8. Mix the salad gently until the ingredients are evenly distributed
  9. Set aside until ready to serve

For the chicken goujons:

  1. Use three bowls – one each for flour, eggs and breadcrumbs
  2. Dip the chicken strips in the flour, then into the egg and finally roll them in the breadcrumbs until evenly coated
  3. Shallow fry the breaded goujons over a medium to low heat for about 3 mins on each side until golden and cooked through

dont wash raw chicken icon

For the chilli jam:

  1. Put all the red pepper, chillies, tomatoes, sugar and ginger in a food processor or blender and blitz a couple of times
  2. Stop the blending when there is still some texture to the mixture

To serve:

  1. Make a slit in the pitta breads
  2. Place 2 chicken goujons in each pocket
  3. Ganish with a little chilli jam, couscous & sour cream
  4. Serve with chips and couscous salad on the side

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Serving Suggestions

Try serving with the couscous salad OR the chips

info

Instead of crumbing the chicken, dust the chicken strips with caijun spice and stir fry in a little oil.

About this Recipe

This recipe was taken from the Take on the Take Away series on RTE 1.

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Clodagh McKenna

Serves

2 Adults

2 Adults

Preparation Time

45 Minutes

45 Minutes

Cooking Time

40 Minutes

40 Minutes

Utensils Needed

Baking Tray, Chopping Board, Chopping Knife, Frying Pan, Measuring Jug(for Liquids), Mixing Bowl, Saucepan, Vegetable Peeler, Wooden Spoon

Baking TrayChopping BoardChopping KnifeFrying PanMeasuring Jug(for Liquids)Mixing BowlSaucepanVegetable PeelerWooden Spoon
Energy
kj
293kcal
%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (g)
EnergyKj Kj
Kcal 293Kcal
Fatg g
(of which saturates)g g
Carbohydrateg g
(of which sugars)g g
Fibreg g
Proteing g
Saltg g

Recipe rating

Current rating: 0 (0 ratings)