If there’s one takeaway meal that has an addictive moreish quality to it, it’s the Spice Bag. It’s actually incredibly easy to make at home and this version serves a family of 5 hungry people. Leave out the chicken to make it plant based.
Due to the magic of the internet. I filmed myself making this live on Instastories. I’ve compiled it into a video and you’ll find it here:
Ingredients (Serves 5)
- 6 medium potatoes, peeled
- 2 tablespoons sunflower oil
- 3 breasts of chicken, sliced
- 2 cloves of garlic, sliced
- 1 large onion, sliced
- 2 peppers, sliced
- 75g frozen peas
- 1 teaspoon each of cayenne pepper, salt and chilli flakes
- 1 small chilli, sliced (optional)
- Salt & Pepper to taste
Preheat a fan oven to 180 degrees Celsius. Chop the potatoes into chips and place on a non stick baking tray. Use 1 tbspn of sunflower oil to coat the chips and bake in the oven for 40 minutes.
Once the chips are cooked, leave them in the oven to stay warm. Place a large saucepan or wok on a high heat. Pour in the sunflower oil and cook the chicken first, then add the garlic and onion, finally the peppers and frozen peas. Toss until everything is cooked through.
Add the chips to the cooked chicken and vegetables. Sprinkle in the spices and toss everything together so that the chicken, chips, and vegetables are coated in the spices. Serve with slices of fresh chilli and season to taste.