Chicken Nuggets with Ajvar dip

Approx. 35 min

This is what we had for dinner. Super tasty, and pretty easy too!

I know, this might not be the best picture..

For 4 people:

700 g potatoes

1 teaspoon + 1 teaspoon of sea salt (or regular salt)

500 g chicken file

2 whipped eggs

2 deciliter of bread crumbs (7 fl oz.), I think I used more

2 tablespoons of rape oil (but I used olive)

Dip:

2 deciliter thick yoghurt ( 10 %) (7 fl oz.)

1 deciliter Ajvar relish (3.4 fl oz.)

½ teaspoon of salt

4 snack cucumbers, or pickles

Do this:

1. Put the oven on 250°C (480°F). Scrub the potatoes and cut them into smaller pieces. Put them on a baking plate with oven paper or similar on. Sprinkle it with 1 teaspoon of sea salt. Fry in the middle of the oven approximately 25 minutes. (I usually cook it longer on a slightly lower temperature)
   
2. Mix the dip. Cut the chicken into 1 cm (½ inch) thick slices. Whip the eggs on a plate and put the bread crumbs mixed with the rest of the sea salt on another plate.
   
3. Coat the chicken in egg and then in crumbs. Fry them on medium heat, some at the time, about 2 minutes on each side until they are golden and done.


4. Serve with potatoes and dip.