As part of my new blog series, Wonky Meets, this week I was joined by none other than Chef Adrian Martin, who shared his recipe for this amazing Spice Bag, check it out you’re going to love it!
What Adrian says about this recipe:
The latest trendy thing to eat across Ireland is the spice bag. It’s sold in Chinese takeaways but was invented in Ireland. With this dish, it’s all about the spice mixture. Here’s my version.”
This recipe is Gluten Free, Dairy Free, Paleo & Whole30.
Chef Adrian's Spice BagPrint This
- 2 chicken breasts, sliced into small strips
- 2 eggs, beaten
- ½ teaspoon cumin
- 200g ground almonds
- 1 teaspoon coconut oil
- Sliced red and green chilli (optional)
- For the chips: 4 medium-sized Maris Piper potatoes, washed
- 2 sprigs of rosemary, chopped
- 1 onion, sliced
- 1 tablespoon coconut oil, melted
- For the spice: 2 good pinches of sea salt
- 1 tablespoon Chinese five spice
- ½ teaspoon garlic powder
- ½ teaspoon chilli powder
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- To make the chips, slice the potatoes to whatever thickness you like. Sprinkle with the chopped rosemary and sliced onion, coat with the coconut oil and bake for 35–40 minutes. Make sure you mix all the ingredients with your hands before cooking. If your tray isn’t non-stick, use some greaseproof or parchment paper.
- To prepare the chicken, place the strips into the beaten egg. In a separate bowl mix the cumin and ground almonds, then place the chicken strips into the mixture, ensuring they are fully coated. If you find they aren’t fully coated, go back and dip into the egg and then back into the ground almond mix once more.
- Place the chicken onto a baking tray, put it in the oven and bake for 20–30 minutes.
- Mix the spices together in a small bowl. Once cooked, combine the chicken and chips and then from a height sprinkle the spice mix over them, making sure to coat both the chicken and chips.
- I recommend serving this in a bag or wrapped up in some newspaper, with a sprinkling of red and green chilli.