- 500g sweet potatoes
- 10g dukkah
- 50g breadcrumbs
- 1 egg
- 250g diced chicken leg
- 100g watercress
- 1 garlic clove
- 1 lemon
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into chips around 1cm thick. Pop them in a bowl and toss with ½ tbsp oil and some salt and pepper. Spread out on a baking tray in a single layer. Slide onto the top shelf of the oven and bake for 10 mins.
- 2.
While the sweet potatoes bake, tip the dukkah onto a plate. Stir in the breadcrumbs. Separate the egg and put the yolk in a bowl and the white on a plate (see our tip on what to do with the egg yolk). Whisk the white to break it up. Brush a baking tray or roasting tin with ½ tbsp olive oil.
- 3.
Tip the chicken leg into the beaten egg white and turn to coat, then toss into the dukkah breadcrumbs and turn till well coated.
- 4.
Lay the dukkah-coated chicken on the greased baking tray in a single layer. Move the sweet potatoes down to a lower shelf. Slide the chicken onto the top shelf. Cook for 20 mins, till the sweet potato fries are tender and the chicken is golden and cooked all the way through – slice into a thick nugget to check there is no pink left in the flesh..
- 5.
While the chicken bakes, pick any really thick stalks out of the watercress. Pop it in a bowl.
- 6.
Peel and crush the garlic. Pop in a bowl. Finely grate in the lemon zest. Squeeze in the juice from half the lemon. Add ½ tbsp olive oil and a pinch of salt and pepper. Whisk to combine. Taste. Add more seasoning if you think it needs it. Add to the watercress and toss to mix.
- 7.
Serve the chicken nuggets with the sweet potato fries and the watercress salad, using the rest of the lemon as wedges for squeezing over the chicken.
- Tip
You must be yolking
Your leftover egg yolk will keep in the fridge, stored in an airtight container, for a couple of days (cover it with a little water to help keep it from drying out – just remember to drain it when you’re ready to cook with it). Try using your yolk to whip up a quick sauce for freshly cooked pasta. Mix the egg yolk with some Parmesan cheese, a dash of cream and plenty of black pepper, then tip straight into hot, drained pasta and stir gently to coat.