Serves 2
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For the seasoning:

To serve:

  1. Cook the chips according to the package instructions.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a bowl, combine the ground almonds, cumin and paprika. Beat the eggs together in a separate bowl.
  3. Working one piece at a time, dip the chicken pieces into the beaten egg to coat them thoroughly, then dredge them in the almond mixture.
  4. Heat the rapeseed oil in a large pan over a medium-high heat and cook the chicken pieces until golden-brown on both sides and completely cooked throughout. Remove to a plate and keep warm.
  5. Return the pan to a medium-high heat and cook the onion for 2-3 minutes. Remove and set aside.
  6. In a small bowl, combine all of the seasoning ingredients.
  7. Toss the chicken, onion and chips together in a bowl and scatter over the seasoning mixture from a height. Toss to coat evenly.
  8. Sprinkle with sliced red and green chillies and serve immediately.

Nutrition Facts

Per serving: 814kcals, 39.2g fat (7.1g saturated), 62.3g carbs, 4.5g sugars, 54.9g protein, 10.6g fibre, 1.177g sodium