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METHOD

Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper.

 

Slice the chicken tenderloins into small nugget-size pieces (3-4 pieces per tenderloin). In a small bowl, whisk egg to make an egg wash. In a separate bowl, combine the teff, smoked paprika, curry powder and garlic powder, and mix together.

 

Dip the chicken pieces into the gg wash then into the teff mixture and coat well. Lay the nuggets on the prepared tray and bake for 15 minutes, turning once. Serve with salad.

INGREDIENTS

4 chicken tenderloins

1 egg

½ cup (100g) teff

1 tsp smoked paprika

½ tsp curry powder

½ tsp garlic powder