Kids love chicken nuggets but homemade recipes are better than the fast food versions because you control the ingredients! Instead of baking the nuggets you can deep fry them in olive oil and serve them with mashed potatoes mixed with pumpkin puree and other vegetables.
Crush all the spice ingredients together using a pestle and mortar or an electric spice grinder. Store leftover in a tightly capped jar. Can be used in most Greek recipes.
Wash chicken and cut it into 0.40 inch / 1 cm thin slices. Season with salt, pepper, thyme and oregano.
In a bowl add yoghurt, feta and mustard and mix with a hand mixer until creamy. Add the Chicken and marinate for an hour.
In a food processor add the crackers, bread crumbs almonds and spices and mix to make bread crumbs.
Dip the chicken pieces in the bread crumbs.
Wash and cut the potatoes in the middle and each piece cut it into 1 inch / 2.54 cm wedges. Put them in a baking dish and season with salt, freshly ground black pepper and oregano. Add the olive oil, lemon juice and water.
Preheat oven to 180 degrees C / 350 F. Bake potatoes until golden on one side and then turn them over. Add more water if needed. Bake until lightly coloured, for about 20 minutes and then add the chicken nuggets on top and bake for 15 - 20 more minutes.
Serve with a Greek salad.
Alternatively you can deep fry them in olive oil and serve them with mashed potatoes or other vegetables.