GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

Recipe: A ‘stuffed’ chicken nugget

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Children love children nuggets {and frankly, in this weather, I don’t mind a chicken nugget or two either}. However, there is a big difference between a shop bought, processed, chicken nugget and these little gems of gold that I am about to give you the recipe for!

Some people might want to make their nuggets out of chicken breast rather then chicken thighs but, just like a good sausage, I think you’re chicken nugget needs a little fat to keep them moist – especially if you’re going to bake them in the oven.

Now your children were probably going to add tomato sauce to these anyways, so I’ve incorporated a little cheese and tomato salsa into these to hit all the bases {and provide them with a tomato option that isn’t so high in sugar and salt}.

A stuffed chicken nugget by GoodFoodWeek

STUFFED CHICKEN NUGGETS
6 chicken thighs
1/2 an onion
1 teaspoon of garlic powder
1/2 cup flour
1 egg
1 cup breadcrumbs

1/4 cup of parmesan
1/4 cup of dried herbs {I think parsley and oregano or an Italian mix work well}
Salt and pepper
1/2 cup of shredded cheese
1/2 cup of tomato sauce**

Place your chicken thighs, onion and garlic powder in a food processor and blitz until smooth.

Divide the mince mixture in 18-20 portions and roll them between wet palms. With your finger make a dent in the centre and fill with a fat pinch of shredded cheese and a small teaspoon of tomato salsa. Close by pinching the sides and roll between your palms to make it smooth. Give it little elongated shape or any shape you prefer. Repeat with the rest of the mixture.

Roll the nuggets in the flour, dip in egg and finally cover them with the crumb mixture {breadcrumbs, parmesan cheese, dried herbs}. Make sure to crumb coat them very well. Secure the crumb on the nuggets by pressing them with your fingers.

Now you have two options:
1. Bake in the oven for 35-40 minutes at 180 degrees or until golden brown and cooked through. OR

2. Place in a flat freezer safe container in single layer. Cover with two layers of baking paper and place another layer of stuffed nuggets, if need be. Cover and freeze.

TOMATO SAUCE

⅓ cup good quality extra virgin olive oil
Pinch of dried chili flakes
4 crushed garlic cloves
¾ cup chopped onion (optional)
1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
1 teaspoon fresh chopped mint, divided
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4  cans of whole tomatoes
¼ cup freshly grated Parmesano Reggiano cheese
2 tablespoons unsalted butter
Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add chili flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
Add the tomatoes and bring to the boil. Then reduce to simmer, partially cover and simmer 90 minutes. After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavours.

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