Coriander crispy crumb chicken

Coriander fans will love these beautifully spiced, homemade chicken nuggets. Equally good hot or cold, they’re also fabulous in a bap with salad for lunch. Serves 2-4

INGREDIENTS

Juice of 2 limes 1 clove garlic, finely chopped ½ teaspoon salt 1 small bunch fresh coriander, leaves and stalks 400g (14oz) skinless chicken breast, cut into bite-size pieces

Plus:

1 heaped tablespoon flour 1 large egg beaten with 1 teaspoon water

And crumb ingredients:

125g (4½oz) fine breadcrumbs (Panko work well) 2 teaspoons chopped fresh coriander, leaves and stalks 1 small, red chilli, finely chopped 1 teaspoon ground cumin ½ teaspoon ground ginger Oil for greasing

METHOD

Preheat oven to 180C (fan oven) or equivalent. You will need a lightlyoiled baking tray. Mix lime juice with garlic, salt and coriander. Arrange chicken in shallow dish and pour over marinade, stirring to coat. Cover and chill for an hour. Stir together crumb ingredients. Take chicken from marinade and lay on doublethickness kitchen paper. Pat lightly with a third sheet. Discard marinade. Toss chicken in flour, dip in egg and roll in crumbs. Cook on prepared tray for 1520 minutes, until coating crisp and chicken juices run clear when pierced with a knife. For best results, turn half way and mist lightly with oil. To serve: lime wedges, mayonnaise combined with chopped chilli, coriander, lime zest and juice to taste.