Crumbed chicken, mayonnaise and zhoug

This recipe features 'zhoug' (pronounced 'zoog'), a spicy herb Middle Eastern condiment, originating from the Republic of Yemen. Zhoug is typically comprised of fresh chillies, coriander, parsley, garlic and spices and is often served with grilled meat, mixed into dips, spread on sandwiches or tossed with roasted vegetables.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Crispy and Crumbed

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Ingredients

• 6 chicken tenderloins
• 2 cups panko breadcrumbs
• ½ cup vegetable oil, for shallow-frying
• baby cos lettuce, to serve

For the mayonnaise 

• 1 egg
• 1 tbsp Dijon mustard
• ½ lemon, juiced, plus lemon wedges to serve
• 1 cup grapeseed oil

For the zhoug

• 2 large green chillies, roughly chopped
• 2 red bird’s eye chillies, roughly chopped
• 1 cup loosely packed coriander leaves
• 1 cup loosely packed flat-leaf parsley leaves
• 2 garlic cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ cup extra-virgin olive oil

Instructions

1. To make the mayonnaise, combine the egg, mustard and lemon juice in a tall container and pour the grapeseed oil on top. Place a stick blender to the base of the container and blend to a smooth mayonnaise.

2. Spoon half the mayonnaise (reserve the rest to serve) into a medium bowl and add the tenderloins. Turn to coat, then coat in the panko breadcrumbs.

3. In a large frying pan, heat the oil for shallow-frying, then cook the chicken tenderloins for 3 minutes per side, or until golden and cooked through. Transfer to a paper towel-lined plate to drain of any excess oil.

4. To make the zhoug, combine the ingredients (except the oil) in a blender and blitz to a smooth paste. With the blender running, slowly pour the olive oil in a thin stream into the zhoug, to emulsify.

5. Serve the crumbed chicken tenderloins with the remaining mayonnaise, zhoug, some lettuce leaves and lemon wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Crispy and Crumbed

Watch the full episode here

G

Watch the full episode here

G