Serves 2
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For the seasoning:

For the chips:

 For the chicken:

To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a bowl, combine the seasoning ingredients and set aside
  3. For the chips, place the potatoes into a pot and cover with water. Add a pinch of salt and bring to the boil, then cook for 3-5 minutes. They should still feel slightly firm when pierced with a knife. Drain and place them onto a tray lined with kitchen roll. Pat them dry.
  4. Spread the chips onto a baking tray in an even layer, drizzle with oil and sprinkle on half of the seasoning. Bake for 20-25 minutes, turning them every so often. They should be golden and crispy.
  5. Meanwhile, prepare the chicken. In a bowl, combine the panko breadcrumbs, cumin and paprika. Beat the eggs together in a separate bowl. Add the flour to a third bowl.
  6. Working one piece at a time, dip the chicken pieces into the flour, then into the beaten egg to coat them thoroughly, then dredge them in the breadcrumb mixture.
  7. Heat the oil in a large pan over a medium-high heat and cook the chicken pieces until golden on both sides. Transfer onto a baking tray and bake for 20-25 minutes.
  8. In a frying pan, fry the onions and peppers until tender.
  9. In a bowl, combine the chips, chicken, onions, peppers and the remaining seasoning. Serve topped with sliced chillies and the chilli flakes.

Nutrition Facts

Per Serving: 1070kcals, 33.1g fat (6.1g saturated), 140.1g carbs (10.7g sugars), 52.2g protein, 14.5g fibre, 1.635g sodium

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