Chicken Goujons
with Wedges and BBQ beans
- Wheat
- Cereals containing gluten
- Milk
Ingredients
450 grams
Potatoes
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mayonnaise
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 carton(s)
Cannellini Beans
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
32 grams
BBQ Sauce
Not included in your delivery
100 milliliter(s)
Water for the Beans
2 tbsp
Olive Oil for the Crumb
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel).Pop the wedges onto a large, low sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Meanwhile, pop the panko breadcrumbs in a large bowl, season with salt and pepper and oil (see ingredients for amount). Mix together. Cut each chicken breast into 2cm wide strips. IMPORTANT: Wash your hands after handling chicken and its packaging. Pop the mayo into a bowl, coat the chicken into the mayo so it's completely covered on all sides. Tip: do this in batches if necessary. Then dip into the breadcrumbs to coat on all sides in the crumbs. Make sure the chicken strips are well coated. Discard any crumbs that are left in the bowl.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannellini beans in a sieve. Carefully transfer the strips to a lined baking tray and roast on the middle shelf of your oven until golden and crispy, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium high heat. When hot, add the shallot and fry until softened, 3-4 mins. Add the garlic, stir and cook for 1 minute, then stir in the passata, water (see ingredients for amount), cannellini beans and veg stock paste. Bring to the boil, reduce the heat slightly and simmer, stirring gently until the beans have thickened, 5-7 mins.
Grate the cheddar. When the wedges have 5 minutes left to cook, remove from the oven, turn them and sprinkle the cheese. Pop back on the top shelf to cook until golden, for the remaining 5 minutes. When the beans are cooked, taste and add salt and pepper if you feel it needs it. Stir in the BBQ sauce.
When everything is ready, re-heat your BBQ beans through if necessary, Tip: Add a splash of water if they look a little dry. Serve with the chicken goujons with the wedges on the side. Enjoy!
