Chicken nuggets and sweet potato wedges (and a chicken burger for you)

nugget

A chicken recipe for Caroline and Rupert.

It’s only when I look at these photos I’m taking every day that I realise how massive my son’s hands are.

Feeds 1.5 with nuggets to spare

2 chicken breasts

2 tablespoons plain yoghurt

4 crackers (we used Jacob’s)

A bread roll

A couple of dessert spoons of mayonnaise

1 lemon

Black pepper

1 tomato, sliced

Small handful of baby spinich

1 large sweet potato

A table spoon of sunflower or vegetable oil

Bash both breasts about with a rolling pin till a little flatter – this tenderizes them. Cut one chicken breast into bite sized pieces and leave the other whole. (If neither of you are huge eaters you could do this with one large chicken breast, cutting a few nuggets off for the baby – that’s what we did.) Put the chicken in a freezer bag with the yoghurt, making sure it’s coated, and leave in the fridge for a couple of hours. The yoghurt acts as an extra tenderizer, so the nuggets are nice and soft for peg-toothed people.

Blitz your crackers to a powder by putting them in a bag and bashing with the rolling pin again (this is a good recipe for punchy days), or by putting them in the food processor for a few pulses.

While your baby climbs inside the dishwasher with a small plastic ball, peel the sweet potato, cut into wedges and coat in the oil. I pour a little oil into my hands and jiggle the wedges around in it.

After their marinade, take the chicken pieces out of the yoghurt and dip in the crumbs to coat. Add a little salt to yours. Pop the chicken and wedges onto a lined baking sheet and bake in a hot oven (about 220 degrees) for about 20 minutes. You’ll probably have more nuggets than you need if you used two chicken breasts. Either cook the lot with a view to nabbing some yourself, or freeze them in their coated state and give them an extra five minutes to cook from frozen another time. The wedges need another five minutes, so take the chicken out and give them a last blast, turning them over first.

Meanwhile, finely grate a little lemon rind (about half a lemon’s) into your mayonnaise with some black pepper and lightly toast your bap. Then construct your burger – bun, chicken, mayo, sliced tomato, spinich, bun. Any extra lemon mayonnaise can have a sweet potato wedge or two dipped in it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s