All recipes written by Gordon Ramsay
Chicken and peeled tomatoes. Looking at the main protagonists of this tasty recipe, you already find yourself faced with a combination of appetizing ones. Not to mention small vegetables and aromatic herbs which are secondary only in quantity, but certainly not in terms of the scents and aromas that they manage to infuse into this preparation. The glass of red, to be left to evaporate peacefully by raising the flame, completes a truly complete dish full of good health…
For the recipe of chicken nuggets with lemon and green pepper, Peel the onion and cut it
into small pieces. Cook it gently in a saucepan for 5 minutes, with a drizzle of oil, 10 g of sliced ginger and a sage leaf. Peel a lemon, divide it into wedges and peel them alive; season with a pinch of sugar. Coarsely chop a tablespoon of green peppercorns and desalt a tablespoon of capers.
For the chicken: cut the chicken breast into bite-sized pieces and marinate for 15 minutes with the juice of one lemon and two tablespoons of soy sauce. Drain the chicken and pat dry with kitchen paper. Flour the chicken nuggets and cook them in a large pan with a thin layer of oil for 5-6 minutes, then season with salt.
Deglaze the pot where you cooked the chicken with a glass of wine for 3 minutes, then add the onion and chicken nuggets, mix well and cook for a minute. Serve the chicken, garnished with the peeled lemon wedges, capers and a few chervil leaves.
FOR PEPPERS
Cut the two chicken breasts in 6 or 8 pieces.
collect them in a baking dish and season with salt, 1 teaspoon of turmeric, 1 of paprika, a pinch of chilli pepper and one of garlic, 1 teaspoon of ginger powder or a piece of the fresh one (10-12 g); add 250 g of milk and leave to marinate for 1 hour in the fridge.
Prepare the batter: mix eggs and flour and dilute with the remaining milk.
Strain the pieces of chicken from the marinade, pass them in the batter and then in the corn flakes, roughly broken.
Fry the meat dipped in abundant hot peanut oil, for 7-10 minutes, over medium heat, according to the measurement.
FOR THE CONTOUR
Cut the cherry tomatoes in four; clean the asparagus, cut them finely with a mandolin or with a potato peeler to obtain ribbons; season the vegetables with oil, salt and a few mint leaves.
Jumbled up mayonnaise with yogurt, zest and lime juice.
serve the crispy chicken with vegetables, accompanying separately with the sauce.
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