Being Capricious…

I had the urge to be creative and cook! I did not use any guidance from recipe books, I simply raided the fridge and the pantry, examined my ingredients and then my hands just sort of took over. This wonderfully delightful dish was created on a very creative whim and it was so good that I wanted to share it with you. I hope you enjoy making it, and of course eating it, as much as I did!

Homemade baked chicken goujons served with coconut-lemongrass rice and a light and crispy salad.

Ingredients for the goujons

– chicken fillets cut into strips

– large eggs

– tomato puree

– garlic cloves

– fine breadcrumbs

– grated halloumi cheese

– grated parmesan cheese

– Herbs & Spices: black pepper, sea salt, dried oregano, dried parsley, paprika.

Wash the chicken fillet strips in fresh water and the juice of a freshly squeezed lemon.

Crack the eggs in a bowl (shallow but wide). Add a dollop of tomato purée, crushed garlic cloves and fresh cracked pepper.

In a separate bowl (as above), create a mix of the fine breadcrumbs, grated halloumi cheese and parmesan cheese, dried oregano, dried parsley and the paprika. This should be done to taste as quantities are irrelevant at this point. You should make your mix to suit your palate – you can make the mix as crunchy or cheesy or spicy as you want.


Now that your plate stations are ready, it is time to get the show on the road and start building your goujons.

Take a chicken fillet, soak it in the egg mix, then roll it in the breadcrumb mix until covered. Place the covered chicken directly in your oven dish. I found that soaking a multiple fillets at a time augmented the succulent taste of the chicken.



Follow this process until all your chicken is used. Hopefully you will have used up all of your egg mix and you will not have any wastage.

Bake until the breadcrumbs are crispy and the chicken is cooked through. I cooked the chicken slowly at 180 C in a fan assisted oven, for 30-40 minutes in order to lock in the flavours.

Whilst your chicken is baking, take the time to prepare your rice and salad.

Ingredients for the salad

My salad consisted of the few salad ingredients I had in the fridge at the time: thinly sliced white cabbage, romaine lettuce, vine cherry tomatoes and carrots which I chopped into little pieces. I used a simple dressing of lemon juice and extra virgin oil, so as not to overshadow the rest of the dish’s flavours.

Ingredients for the rice

– white long grain rice

– desiccated coconut

– finely chopped lemongrass


Bring your rice to the boil. Once the water has been boiled through and evaporated, add the coconut and lemongrass to the rice and stir through. Once again, the quantity you use should be to suit your palate. Lemongrass can be especially overpowering for some.


Bon appetit!


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