Chicken Bites with Moroccan Eggplant Dip and Smoky Chips

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss chips with a drizzle of oil on prepared tray and season with salt and smoked paprika (if using). Bake for about 30 minutes, until tender and golden. Turn once during cooking. In a small bowl mix Moroccan eggplant dip and mayonnaise and set aside.
3. Dice chicken 2cm, place in a medium bowl with chicken bite spice mix and salt and toss to coat. Sprinkle over cornflour and toss well to coat. In a small bowl, whisk egg and pour over chicken, toss well to coat, making sure all chicken is covered in egg.
4. Place breadcrumbs in a shallow bowl or plate. Coat chicken with breadcrumbs, one handful at a time. Heat a drizzle of oil in large fry-pan on medium-high heat.
5. Cook chicken, in batches, for about 2 minutes each side, until golden and cooked through. Wipe pan clean between batches, adding more oil as needed. Set cooked chicken aside on a paper towel while you cook remaining batches.
6. While chicken cooks, mix mayonnaise, vinegar and mustard together in a large bowl. Thinly slice spinach leaves; peel and grate carrot; cut apple in slices then into thin matchsticks; cut cucumber in half lengthways then thinly slice. Add to bowl with dressing, toss to combine and season to taste.
7. divide smoky chips, chicken bites and slaw between plates. Serve a dollop of Moroccan dip on the side.