Crisp chicken goujons with lemon and sumac crumb

Serves 4, 6 as starter

For the yogurt dip:
200g Greek-style yogurt
1 garlic clove, crushed
2 tbsp lemon juice
1 tbsp pomegranate
molasses (optional)
Seeds of 1⁄2 pomegranate
1⁄2 tsp crushed sumac
50g toasted pine nuts

For the chicken:
Finely grated zest of 2 lemons
2 tsp crushed sumac
150g white breadcrumbs
2 tbsp parsley, finely chopped
Salt and ground black pepper
4 tbsp plain flour
2 eggs, lightly beaten
700g chicken mini fillets, halved (or chicken breast, cut into strips)
Olive oil for frying

Step 1) To make the dip, combine the yogurt, garlic and lemon juice and season to taste. Transfer
to one or more serving bowls and swirl the pomegranate molasses through, if using. Scatter with most of the pomegranate seeds, reserving a couple of tablespoons, the sumac and 2 tablespoons of the pine nuts. Cover and set aside.

Step 2) For the chicken, combine the lemon zest, crushed sumac, breadcrumbs, parsley, a little salt and plenty of black pepper in a large, shallow bowl. Spread out the flour in another shallow bowl and season lightly. Have the beaten eggs ready in a third shallow bowl. Line up the bowls: first flour, then eggs, then breadcrumb mixture. Dab dry the chicken pieces with paper towels then, working in small batches, coat the chicken lightly with flour, then dip in the eggs. Shake off the excess and roll in the breadcrumb mixture. Lay the coated chicken on a large plate. Repeat to coat all.

Step 3) Heat enough olive oil to cover the surface of a large frying pan. It should be on a medium heat so that a breadcrumb will immediately sizzle if dropped in, but the pan should not be
so hot that it is smoking or else the chicken will scorch without cooking through. In 2 or 3 batches, fry the chicken for 2-3 minutes on each side, until golden brown and cooked through, then lift out with a slotted spoon and drain on paper towels. Keep it warm in a low oven while you cook the rest of the goujons, adding more oil if needed.

Step 4) Serve warm, scattered with the remaining pine nuts and pomegranate seeds, along with the yogurt dip, and a crisp salad of rocket, chicory and baby chard.

Looking for more citrus fruits recipes from Homes & Gardens? We recommend their Steamed lemon sponge pudding and Prawns with lemon, chilli, garlic and feta

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