Sometimes when you experiment with food, it turns out really iffy. And then sometimes, you get this.
As I was having this for lunch, I had to actually stop and text my boyfriend and tell him how insanely good it tasted. I’ve never been so proud of a dish as this one. So if there’s one dish of mine I strongly urge you try, it’s absolutely this one!
So to make these awesome chicken fingers, enough for 2, you’ll need:
1 chicken breast, around 200 grams
50 grams of fresh baby spinach
1/4 of a cucumber
1 bell pepper of any colour
Seed and herb mix:
1 tablespoon of pumpkin seeds
1 tablespoon of sunflower kernels
1 tablespoon of sesame seeds
1 tablespoon of bread crumbs
A couple of leafs of basil and rosemary
1 can(750 grams) of chickpeas
1 tablespoon of water
1 tablespoon of olive oil
1/2 teaspoon of salt
1 pinch of cumin
1 pinch of paprika
1/2 teaspoon of lemon juice
To start off, get all your breading ingredients, except for the bread crumbs, in a mortar and start bashing it out. How fine, it’s completely up to you. I like to have a few still unbashed pieces, but you just go ahead as long as you like. When you’ve got a texture you like, toss in the bread crumbs and get it a couple more bashes.
Cut up your chicken into nice finger-sized pieces and sprinkle over 1/2 teaspoon of sea salt. Dunk your chicken pieces in the seed and herb mixture and fry them in a hot pan for 3-4 minutes on each side.
Drain and rinse off your chickpeas. Pour them in a bowl with the water and oil, then get your staff mixer out and whizz is up untill smooth. Get the rest of your seasoning in, stir with a spoon. aaaaand, done!
Cut up your vegetables into sticks and plate with the spinach. If you want other vegetables, throw those in there as well, this is just all I happened to have in the house at the moment. Sad face.
I prefer to eat this with my fingers, to just dip and go, and feel completely like a child.
Try it, it’s fun!