Moroccan Chicken Goujons with Herb Yogurt Dip

• Meat

  • 10 Chicken, tenders

• Produce

  • 2 tbsp Chervil
  • 2 tbsp Chives
  • 2 tbsp Coriander
  • 2 tbsp Parsley

• Refrigerated

  • 2 Eggs, large free range

• Condiments

  • 1 Lemon juice

• Baking & Spices

  • 100 g Plain flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 200 g Breadcrumbs

• Dairy

  • 200 g Greek yogurt, plain

• Other

  • 2 Tbsp Ras el hanout

Found on wildeorchard.co.uk

Description

Directions

• Pre-heat the oven to 180c or 350f. And line a baking tray with greaseproof paper.
• Set up three medium mixing bowls or plates.
• In the first one place the flour. Season with salt and pepper.
• In the second bowl place the cracked and beaten eggs.
• In the third bowl place the breadcrumbs and the Ras el hanout blend. Mix well.
• Using one hand (left) place several of the chicken strips into the seasoned flour.
• Toss to coat.
• Using your left hand again, move the chicken pieces to the egg wash.
• Again coat thoroughly.
• Using your right hand this time, move the chicken goujons to the breadcrumb mix and coat the pieces well.
• Using your left hand again, remove the chicken from the breadcrumbs and place on a baking tray.
• Once they are baked, remove from the oven and place in a heated nonstick frying pan with the oil.
• Just toss for a minute or two to give a golden look to the chicken.
• The last step is completely optional, but finishes off the chicken nicely.
• For the dip mix all the ingredients together and place in a bowl to serve.