This ‘fakeaway’ is so good, even better than the Chinese version if I’m honest. I was never really a fan of the takeaway style of spice bag so I decided to make it myself. There are many different variations online for this recipe but this is my own take on the popular spice bag. This recipe is enough for 2 servings so just double up on ingredients if you need to feed more people!
250g chicken fillet breast, chopped into bite size pieces.
300g sweet potatoes, washed & sliced into thin style chips ( I leave the skin on mine but you can peel them if you want.)
1 onion, sliced.
4 cloves of garlic, crushed.
1 chili pepper, chopped.
1 red pepper, sliced.
1 yellow pepper, sliced.
50g (1/2 cup) of ground almonds.
1 large egg.
1 tbsp. paprika.
1 tbsp. cayenne pepper.
2 tbsps. chilli powder.
1/2 tsp ground white pepper.
Coconut oil ( 1 tbsp. if using solid form or 5-6 sprays if using a frylite type of oil)
Pink Himalayan rock salt (2 tsp.)
Preheat oven to 180c (fan oven).
In a bowl mix the ground almonds with the ground white pepper and half of each of the cayenne pepper, chilli pepper and paprika. In another bowl, whisk the egg.
In a pan heat the coconut oil over a medium heat. Dip the chicken pieces into the egg, then coat with the spiced ground almond and fry for 3-4 minutes on each side.
Add the peppers, onion, chilli pepper and crushed garlic to the chicken and gently toss.
Place on a baking tray and sprinkle half of the pink Himalayan rock salt on top. Coat the sweet potato chips with the remaining spices and place on a separate baking tray. Put into the oven and cook for 20 minutes.
After 20 minutes take both trays out, add the sweet potato chips to the chicken and toss gently. Add the remaining salt, turn the oven up to 200c and cook for a further 10 minutes.
Remove tray from oven and add a few sprays of coconut oil or frylite oil and mix.
Finally serve and chill! Perfect Saturday night takeaway.
Serves 2, each portion has 660 calories, carbs 60g, fat 27g, protein 46g.