Spice Bag Recipe

Everyone loves a treat. This one wont make you feel as guilty.


For the chicken:

2 chicken fillets (sliced into small strips)

200g of ground almonds

1/2 tsp of cumin

2 eggs beaten

1tsp of coconut oil


For the chips:

4 medium sized maris pipers washed

1 onion sliced

1tbsp of coconut oil

2 sprigs of rosemary


For the spice:

2 good pinches of sea salt

1tbsp of chinese 5 spice

1/2tsp of garlic powder

1/2tsp of chilli powder

To garnish (optional):

Sliced red and green chilli


For the chicken place the strips into the beaten egg. In a bowl mix the cumin and ground almonds. Preheat the oven to 200oC/400oF/gas 6.

Place the chicken into the ground almonds mixed with cumin until fully coated and place onto a baking tray. If you find they aren’t fully coated go back and dip again into the egg and then back into the almond mix. Place into the oven and bake for 20-30 mins.

For the chips slice them up to whatever thickness you like and bake with the rosemary, sliced onion and coconut oil for 35/40 mins. If your tray isn’t non stick use some grease proof or parchment paper.

Mix the spice ingredients together in a small bowl. Combine both the chicken and chips together and then from a height sprinkle over the spice mix coating both the chicken and chips.

Recommended to serve in a bag or some newspaper with a sprinkling of red and green sliced chilli. Enjoy!

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