Made from


  • 6-8 goujons per portion
  • 1/2 sweet potato per portion, cut into chips
  • For the salsa verde
  • 1 bunch of parsley
  • ½ bunch of basil
  • ½ bunch of coriander
  • 3tbsp Dijon mustard
  • 6 anchovy fillets
  • 2tbsp capers
  • 75ml olive oil
  • Salt and pepper to season (Go easy on the salt, capers pack a punch and you don’t want to overdo it)

  • 4 banana shallots, sliced finely on a mandolin (Watch your fingers!)
  • Corn flour for dusting
  • 2l rapeseed oil for frying
  • Chilli powder

Flavour blast goujons and sweet potato fries


Make the salsa verde by blitzing together the herbs and other ingredients. Taste and adjust the seasoning. Set aside until needed, you can even make this a day in advance.

Cook the chicken according to the packet instructions.

Fry the sweet potatoes in oil at 180c, shake well, drain on kitchen paper and season. Cook and serve these as quickly as possible to keep them crisp.

Dust the shallot slices in the flour, season and fry until turning golden, being careful not to overcook them, they can burn so quickly. Drain on kitchen paper and leave to cool. As they do so, they will become crisp.

Serve the hot chicken with the potato fries, give a good drizzle of sauce and throw on some shallots and sprinkle over chilli powder and chopped parsley leaves.

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