Juicy chicken goujons

YOU will be glad to hear that these taste nothing like the sad little nuggets you buy in takeaways. The browner meat of the chicken thighs is juicier and more flavoursome than the breast. It also contains more nutrients. SERVES 4 l 4 chicken thighs, boned and diced l 1 tsp dried oregano l 1 tsp garlic powder l 1 tsp onion powder l ½ tsp sea salt l 100g ground almonds l 1 egg, beaten l TO SERVE l Homemade hummus (see recipe below) l 1 avocado, sliced l Large green salad (such as rocket, frisée and chicory) CUT the chicken into 2cm strips. Put the rest of the ingredients, apart from the egg and oil, into a bowl and mix together well. Dip the chicken pieces in the egg, then coat them evenly with the spice mixture. Heat the olive or coconut oil in a large pan and fry the chicken pieces, turning occasionally, until golden and cooked through. Serve with some homemade hummus, sliced avocado and a large bitter leaf salad, such as rocket, frisée and chicory.