- Preheat the oven to 180oC. Lightly oil a baking tray/ roasting tin with some sunflower oil.
- Boil the potatoes until just turning soft, or use some uneaten cooked potatoes that you have kept in the fridge. Drain and cool a bit, then slice into thinnish slices of about½ cm.
- Mix the dukkah with the breadcrumbs, then cut the chicken breast into small cubes and slithers of a nugget-size. Next, you dip the chicken into the beaten egg and coat each of these in the dukkah-breadcrumb mix and place them onto the baking tray. When finished, put them in the oven and cook for about20 minutes until lightly brown at the edges; turn them once after about 10 minutes.
- While the chicken was cooking, I added a bit of sunflower oil and olive oil into a heavy bottomed frying pan. use a few oils mixed together as it creates a richer flavour when you're frying something or roasting your potatoes; it'sone of thoseimperceptible twists that makes all the difference that we call "flavour layering".
- When the oil is really hot, turn the heat down andadd the sliced potatoes and shallow fry. Keep close by the frying pan while this is happening and using 2 forks, carefully check the potatoes as they are frying to ensure that they are not burning and are cooking evenly; don't worry about the quantity of frying potatoes as we always seem to have more potatoes that pan area so you need to jiggle them about and make space as you cook away.
- Sprinkle a good finger scoop or ½ teaspoon of Steenbergs Perfect Salt onto the top of the potatoes while frying to give a delicious coating. Then at the end add a twist of paprika (you could use a smoked paprika or a very mild chilli powder) and it was ready to serve.
- With luck the chicken dukkah nuggets and homemade chips should be ready simultaneously.
Serving suggestion: fried garlic mushrooms and broccoli