Breaded chicken nuggets with oven wedges and spicy ketchup

1 kg potatoes

waxy, small

3 tbsp olive oil

Salt

Pepper

Quarter the potatoes lengthwise and season with olive oil, salt and pepper. Line the baking tray with baking paper and place the wedges on it.

4 chicken breasts

each about 150 g

3 eggs

100 g flour

250 g breadcrumbs

Salt

Paprika

Herbes de Provence

Vegetable oil

Cut the chicken breasts into nugget-sized, about 3 cm large pieces.

Aire caliente con inyección de vapor (230 °C)

Prepare three bowls for breading: put the flour in one bowl, put the beaten eggs in the second bowl and put the breadcrumbs in the third bowl.

Season the pieces of chicken with the salt, paprika and herbes de Provence.

Dust the pieces of chicken in the flour, coat in the beaten egg and then roll in the breadcrumbs.

Cover the baking tray with baking paper and lay the breaded nuggets on it. Brush the nuggets with oil.

Put the baking tray with the wedges into the preheated cooking space at level 1. Bake.

Introducir el producto de horneado

Aire caliente con inyección de vapor 230 °C durante 10 Min.

Put the baking tray with the nuggets into the cooking space at level 3. Continue to bake.

Introducir el producto de horneado

Aire caliente con inyección de vapor 230 °C durante 20 Min.

100 g sugar

white

100 g sugar

brown

2 cloves of garlic

2 onions

medium-sized

2 pieces of ginger

thumb-sized

1 tbsp parsley

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp cloves

ground

1 pinch of curry powder

1 peperoncino

200 ml red wine

800 g peeled plum tomatoes

Caramelise both the white and brown sugar in a pan. Coarsely chop the garlic, onion, ginger and parsley. Add the ingredients from the spices to the peperoncino to the sugar. Mix well and deglaze with the red wine.

Allow to simmer for around 30 minutes until the mixture has thickened.

Add the tomatoes and allow to simmer for another 60 minutes.

Blend the ketchup well with a hand-held blender or a food processor and then strain through a sieve to remove any coarse pieces.

Allow to rest in a cool place for around 1 hour before serving. If the ketchup is too runny, simply thicken it with cornflour before blending.