Golden Nuggets

These little golden nuggets are great for parties or playdates as they are not only extremely easy and tasty but they are also gluten free. If my husband is home when I’m making them I find that quite a few mysteriously disappear before even reaching the dinner table…

Serves 4 small children


250g chicken, cut into approx. 2-cm cubes

1 tbsp full fat Greek yoghurt

1 egg

1/2 lemon, zest only

75g fine polenta

30g Parmesan, finely grated


Mix together the yoghurt, egg and lemon in a small bowl and add the chicken. Make sure that the chicken is completely submerged and place in the refrigerator for 2-3 hours or overnight if possible.

Preheat the oven to 220oC and line a baking tray with baking parchment. Remove the chicken from the refrigerator and set to one side. Mix together the polenta and Parmesan in a shallow dish. Using one hand transfer the pieces of chicken, one at a time, into the polenta mix and coat evenly before placing on the prepared baking sheet. [Note: try to just use one hand so you can keep the other hand clean and not contaminated with chicken]. Once all the pieces are evenly coated place in the oven for 15 minutes, finishing off under the grill if they haven't browned off. Serve immediately or alternatively chill and keep in the refrigerator as they are also lovely in a baguette for lunch!