Fried Chicken Nuggets with CDED Ketchup
Prep:
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Cook:
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Ingredients
2 pounds fresh chicken breast, cut into desired size cubes
2½ cups white rice flour
1 tsp + 1 TBSP paprika
1 tsp cumin
½ tsp salt
½ tsp pepper
2 cups plain sparkling water (club soda)
Canola oil for frying
CDED Ketchup
ingredients
2 lb 3¼ oz finely chopped cherry tomatoes
3 TBSP sugar
¾ cup water
900 grams fresh chicken breast, cut into desired size cubes
375 grams white rice flour
1 tsp + 1 TBSP (20 ml) paprika
1 tsp (5 ml) cumin
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
472 ml plain sparkling water (club soda)
Canola oil for frying
CDED Ketchup
ingredients
1 kg finely chopped cherry tomatoes
3 TBSP (45 ml) sugar
177 ml water
Rating
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Dietary Therapies
CDED P1
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Instructions
- Prepare the flour mixture in a bowl by combing 1/2 cup (75 gram) rice flour, 1 teaspoon (5ml) of sweet paprika, cumin, 1/4 teaspoon (1.25 ml) salt and 1/4 teaspoon (1.25 ml) pepper and mix.
- Prepare the batter in a separate bowl by combing the rest of the flour and spices with the sparkling water.
- Heat a frying pan with ¼ inch (½ cm) canola oil in it over medium-high heat.
- Roll pieces of chicken first in flour then in batter, coating the piece evenly.
- Cook the chicken for 5 minutes, turning halfway through.
- Dip the chicken pieces into the flour/spice mixture to coat.
- Serve with homemade ketchup.
CDED Ketchup
instructions
- Place the chopped tomatoes in a pot and cook over high heat, stirring constantly.
- Cook until the tomatoes are soft.
- Add the sugar and ½ cup (118 ml) of water to the tomatoes.
- Cook until the tomato skins are separated from the flesh and the flesh is smooth.
- Remove from heat.
- Put the tomatoes in the bowl of a food processor and add ¼ cup (59 ml) of water. Process until smooth.
- Place a mesh strainer over a bowl and add the tomatoes to the strainer.
- Press on the tomatoes with the back of a large spoon until the liquids are removed and only the skins and seeds remain in the strainer.
- Season the contents of the bowl as desired by adding salt or pepper.
- Put the ketchup in an airtight container and refrigerate for up to 4 days.
Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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