Jimi Famurewa’s spice bag traybake
The chicken here – which is roasted rather than breaded and fried – might confuse some spice bag purists, but the Filipino-inspired spice bag at Lasa in Belfast (barbecued chicken and a calamansi and coconut milk red curry sauce) showed me that other elements can be added to this Irish-Chinese takeaway classic. Contras…
- 1tsp ground white pepper
- 2tsp Chinese five spice
- 1tsp garlic powder
- 1tsp smoked paprika
- 1tsp black pepper
- 0.5-1tsp chilli flakes (optional)
- 1tsp sugar
- 750g Sainsbury’s Taste the Difference Anya potatoes
- Olive oil
- 1kg Sainsbury’s British fresh chicken skin on thighs
- 270g Sainsbury’s Taste the Difference baby sweet peppers, de-seeded and roughly chopped
- 1 red onion peeled and sliced
- 1 Sainsbury ’s Taste the Difference British sweet spear carrot, peeled and sliced widthways on an angle
- Heat your oven to 200C (180C fan)/390F/gas mark 6.
- Make the spice mix by combining all the spices with the sugar and two teaspoons of salt.
- If your potatoes are small leave whole, otherwise halve them lengthways.
- Add to a large mixing bowl with 1 tbsp of the spice mix and 2 tbsp of olive oil.
- Stir well then tip into a large baking dish.
- Put your chicken thighs into the now empty mixing bowl.
- Add 3 tbsp of spice mix with a drizzle of olive oil and stir until fully coated.
- Place the chicken – skin side up – on top of the potatoes and put into the oven for 30 minutes.
- To make your curry yoghurt, heat a small frying pan over a low heat with 1 tsp of olive oil, then add the curry and garlic powder.
- Cook for 1 minute or until starting to bubble, stirring regularly, then remove and let cool.
- Put the Greek yoghurt into a bowl and stir in the curry oil.
- Add in a pinch of salt and pepper, and 2 tbsp of water to loosen.
- Once the chicken has had 30 minutes, take the tray from the oven and increase the heat to 220C (200C fan)/425F/gas mark 7.
- Carefully remove the thighs to a plate.
- Stir the sliced peppers, onion and carrot into the potatoes, with any remaining spice mix.
- Pat the chicken skin dry with kitchen roll, then put back on to the dish.
- Return to the oven for 10-12 minutes or until everything is cooked through and the chicken skin is crispy.
- Serve up with your curry yoghurt and enjoy!
Spice mix
- 1 tsp ground white pepper
- 2 tsp Chinese five spice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- ½ - 1 tsp chilli flakes (optional)
- 1 tsp sugar
1 red onion, peeled and sliced
1 Sainsbury’s Taste the Difference British sweet spear carrot, peeled and sliced widthways on an angle
Curry yoghurt
- 200g Sainsbury’s Taste the Difference authentic Greek yogurt
- 1 tsp mild curry powder (if you like spice, use hot curry powder!)
Olive oil
- 1 tsp garlic powder
Heat your oven to 200C (180C fan)/390F/gas 6. Make the spice mix by combining all the spices with the sugar and two teaspoons of salt.
If your potatoes are small leave whole, otherwise halve them lengthways. Add to a large mixing bowl with 1 tablespoon of the spice mix and 2 tablespoons of olive oil.
Stir well then tip into a large baking dish. Put your chicken thighs into the now empty mixing bowl.
Add 3 tablespoons of spice mix with a drizzle of olive oil and stir until fully coated. Place the chicken – skin side up – on top of the potatoes and put into the oven for 30 minutes. To make your curry yoghurt, heat a small frying pan over a low heat with 1 teaspoon of olive oil, then add the curry and garlic powder.
Cook for 1 minute or until starting to bubble, stirring regularly, then remove and let cool. Put the Greek yoghurt into a bowl and stir in the curry oil.
Add in a pinch of salt and pepper, and 2 tablespoons of water to loosen. Once the chicken has had 30 minutes, take the tray from the oven and increase the heat to 220C (200C fan)/425F/gas 7.
Carefully remove the thighs to a plate. Stir the sliced peppers, onion and carrot into the potatoes, with any remaining spice mix.
Pat the chicken skin dry with kitchen roll, then put back on to the dish. Return to the oven for 10-12 minutes or until everything is cooked through and the chicken skin is crispy. Serve up with your curry yoghurt and enjoy!
