Gluten-free Chicken Goujons & Tzatziki Dip

Gluten-free Chicken Goujons

Serves 4

Ingredients:

• 4 medium chicken breasts
• 80g almond meal
• 20g desiccated coconut
• 1 tbsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 2 eggs lightly beaten

Method:

1. Preheat the oven to 190 C.
2. Mix together the almonds, desiccated coconut, paprika, garlic powder, cumin, cayenne pepper and sea salt in a bowl.
3. Chop the chicken breasts into pieces approximately 1-2” wide.
4. Beat the eggs together in a bowl and then dip each piece of chicken into the egg and then coat with the almond/coconut spice mixture.
5. Place on a baking tray oiled with mellow yellow.
6. Repeat with all chicken pieces and bake for 20-25 minutes until golden.

I’ve just spent a week on the beautiful Greek island Kefalonia where I got to taste delicious greek cuisine. The tzatziki is a popular traditional greek dip and compliments these tasty gluten-free chicken goujons well.

Tzatziki

Serves 4

Ingredients:

• 200g greek yoghurt
• 1 large cucumber
• 2-3 tbsp lemon juice
• 2 garlic cloves, crushed
• a dash of mellow yellow
• 1/2 tsp paprika
• salt & pepper to taste
• a handful of fresh mint

Method:

1. Peel the cucumber and remove the seeds to avoid excess water. Grate the cucumber with a grater.
2. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of mellow yellow, a pinch of salt and freshly ground black pepper to taste.
3. Chop a handful of mint leaves and mix into the mixture with paprika.