Hi everybody and happy Easter. I don’t know with all you guys, but ever since I’ve grown up Easter is something that seems to sneak up on me. I almost always forget that Easter is coming – probably something to do with my little
major obsession with Christmas – and when it is here it feels more as a little vacation blessing from above than an actual holiday. We always have a lovely family lunch and a couple of quality days amongst each other, but nothing else is making Easter time as unique as E.g. Christmas. Of course you have the magic chocolate eggs lying around everywhere which is absolutely fantastic – but honestly I eat chocolate without an excuse all the time.
I really think it is time for me to dig up some old fashioned Easter fun again. Go (chocolate)egg hunting in the garden, write small Easter cards for everyone hoping they won’t guess my name and preparing a huge lunch for everyone I love. This year though I’ve been busy and since I have a big exam a head of me I’ve allowed myself to just relax and let everybody else be busy with all the planning, nice!
You could easily say that chicks and rabbits are what you could call Easter mascots. You see them everywhere on decorations, jumping around delivering eggs but also on the menu – a little ironic actually, imagine Santa included in the Christmas menu, drama! Well in Denmark we have a lot of traditional Easter dishes with eggs which is very delicious, but I thought it was time to bring in a recipe with actual meat and why not make a classic one with a very healthy twist..
So I decided to make crispy chicken nuggets. These nuggets are made with whole grain quinoa flakes and baked in the oven in order to be as crispy and awesome, but way healthier, than the deep fried version. On the side I made a favourite of mine; sweet potato fries and then I invented (at least as far as I know) an absolutely adorable dipping sauce with a lot of flavour and no mayo at all – talk about a healthy fast food meal, yup!
The dipping sauce was an idea I got one day when I really craved sweet pickled cucumbers – and no I am not pregnant I just really like pickled stuff. I thought that a creamy mild yoghurt seasoned w. herbs, a little lemon and a twist of cumin would be absolutely wonderful paired with these pickled wonders. And as soon as we are making anything with a ‘fries’ in the end whether it is potato, pumpkin, celeriac or bean fries a creamy, thick dipping sauce is to die for. This one really fits the sweeter type of fries since it is very mild and a bit sour, I would actually go as far as calling it the perfect combination.
It is a very simple and easy dish which I believe almost everyone will enjoy, and it is a perfect dinner for my very own relaxed and simple easter.
Crispy Chicken Nuggets w. Hot & Sweet potato fries & Pickled yoghurt dipping sauce
You are gonna make both chicken and fries in the oven. You could do it at the same time, since they require the same temperature, but I actually prefer to make the fries first and then baked the chicken afterwards and then just heat the fries for 2 min before serving. Otherwise you could risk that both fries and nuggets get soggy due to all of the steam in the oven, and that is just a NO-GO!
Crispy Chicken Nuggets
4 chicken breasts without any bones (400-500 g) – I actually used small inner chicken filets
2 cups sugar free whole grain cereal flakes (I used quinoa flakes)
1/2 tsp paprika
1/2 tsp ground cumin
Salt & pepper
1. Preheat oven to 200 °C/400 °F.
2. Cut the chicken breasts into desired nugget size pieces.
3. In a bowl whisk egg together with spices. In another bowl use your hand to crush the flakes into a coarse crust meal.
4. Prepare two lined baking sheets. Then coat one chicken piece at a time in the egg mixture, and transfer directly to the crust meal and cover it completely before placing it on the baking stone. Repeat with all of the chicken nuggets. Then sprinkle with a little more salt before placing the chicken in the oven.
5. Bake for 15-20 min, depending on size. I gave mine 15 min and they were moist and crispy
Hot & Sweet Potato Fries
4 big sweet potatoes
2 tsp paprika
1/2 tsp hot chill flakes/powder
1 tsp ground cumin
Salt & pepper
1. Scrub the sweet potatoes under running water (do not peel, it is where all of the good stuff is) remove the ends and use a sharp knife to slice them into long sticks 1cm thick (between ¼” and ½”).
2. Make sure the sweet potato sticks are dry before transferring them onto a lined baking sheet. Add all of the oil and spices and use your hands to rub and mix all of it into the fries. Then you need to organize the fries a bit so they do not overlap each other – this is pretty important in order to get crispy fries.
3. Bake the fries for 30-40 minutes until golden and tender.
Pickled yoghurt dipping sauce
1 cup greek yoghurt 2% (250 g)
6 pickled cucumber (sweet medium sized)
lemon juice + zest from ½ juicy lemon
Parsley, flat leaved (small bundle)
1/2 -1 tsp ground cumin
Salt & pepper
1. Use a sharp knife to chop the parsley finely. Then chop the pickled cucumbers semi fine, into a chunky texture.
2. Mix the yoghurt with all of the ingredients and season to taste. If your pickled cucumbers are not too sweet you could add a little honey if necessary.
Serve the fries and nuggets with a big dollop of dipping sauce and some fresh flat leaved parsley. Enjoy!
Happy Easter ♥