Sweet Potato, Chicken and Couscous Nuggets

Indulge in the goodness of these flavorful Sweet Potato and Chicken Nuggets, a delightful fusion of tender chicken mince, grated apple, and smooth sweet potato puree. This recipe not only offers a creative take on the classic nugget but also includes the nourishing touch of sweet potatoes. With a prep time of 25 minutes and a cook time of 25 minutes, these nuggets are a quick and wholesome option for a family-friendly meal or a delightful snack. The combination of textures and flavors makes these nuggets not only delicious but also a great way to sneak in some extra nutrients for both kids and adults.

Prep Time: 25 minutes

Cook Time: 25 minutes

Makes: 35

INGREDIENTS:

• ½ cup couscous
• ½ cup Sweet Potato puree*
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 500g chicken mince
• 1 small apple, peeled, cored, coarsely grated
• 1 egg
• 1 tablespoon chopped parsley
• 1 cup panko breadcrumbs
• Oil, for shallow frying

INSTRUCTIONS:

1. Place couscous in a heatproof bowl. Cover with ½ cup of boiling water. Cover the bowl and let the couscous stand for 5 minutes. Separate the grains using a fork, then allow the couscous to cool.
2. While the couscous is cooling, heat olive oil in a large frying pan over high heat. Sauté the finely chopped brown onion for 4-5 minutes until it becomes very tender. Transfer the sautéed onion to a large bowl and let it cool.
3. Add the cooled couscous, chicken mince, grated apple, sweet potato puree, egg, and chopped parsley to the bowl with the sautéed onion. Season the mixture to taste with salt and pepper. Combine all the ingredients thoroughly.
4. Roll tablespoons of the mixture into balls, then flatten them slightly to form nuggets. Coat each nugget with panko breadcrumbs, pressing gently to adhere the breadcrumbs.
5. Heat oil in the same frying pan used for the onion. Shallow fry the nuggets for about 2-3 minutes on each side, or until they turn golden and are cooked through.
6. Once cooked, place the nuggets on paper towels to drain any excess oil.
7. Your Sweet Potato and Chicken Nuggets are now ready to be served. Accompany them with your favorite dipping sauces and side dishes for a complete and satisfying meal.

TIPS:

• Sweet Potato Puree: To make sweet potato puree, microwave cubed sweet potato until soft (1-2 minutes), then mash with a fork. This adds a subtle sweetness and moistness to the nuggets.
• Uniform Sizing: When shaping the nuggets, aim for uniform sizing to ensure even cooking. Rolling tablespoons of the mixture into balls will help maintain consistent cooking times.
• Freezing Option: The uncooked mixture can be frozen for later use. When planning to use the frozen mixture, make sure to defrost it in the refrigerator before rolling it into nugget shapes and coating with breadcrumbs.
• Breadcrumbs: Use panko breadcrumbs for a crispier and lighter coating. They provide a delightful crunch to the nuggets.
• Oil Temperature: Maintain the oil at the right temperature for frying (around 180°C or 350°F) to achieve golden and evenly cooked nuggets.
• Draining Excess Oil: After frying, drain the cooked nuggets on paper towels to remove excess oil and ensure a less greasy end result.
• Serve with Dipping Sauce: Offer a variety of dipping sauces, such as ketchup, barbecue sauce, honey mustard, or ranch dressing, to enhance the flavor and enjoyment of the nuggets.
• Accompaniments: Serve the Sweet Potato and Chicken Nuggets with a side salad, steamed vegetables, or even in small buns as sliders for a complete and satisfying meal.

These Sweet Potato and Chicken Nuggets are a fantastic way to introduce a blend of flavors and nutrients into your meals. With the added benefit of sweet potato and the appeal of bite-sized nuggets, this recipe is sure to become a family favorite. Enjoy the delightful crunch and the tender interior, and relish the fact that you’re providing a nutritious option that doesn’t compromise on taste.