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Irish Spice Bag Recipe: Crowds-Go-Crazy Crunch
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Irish Spice Bag Recipe: Crowds-Go-Crazy Crunch

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 8 oz (225 g) chicken thighs, cut into bite-sized chunks
  • 1 cup thinly sliced potatoes or sweet potatoes
  • 1 cup thinly sliced onions
  • 1 bell pepper, sliced
  • 1 cup shredded cabbage (optional, but adds crunch)
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 paprika
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • Salt and black pepper to taste
  • 2 tbsp olive oil or neutral oil for frying
  • Flatbread or wrap tortillas for serving
  • Fresh lemon wedges (optional, but brightens everything)

Instructions

  • Season the chicken chunks with salt, pepper, curry powder, paprika, coriander, and turmeric. Toss to coat evenly. No shy spices here—give them a little pep talk.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside. You want some color, not a boring gray blob.
  • In the same skillet, add a touch more oil if needed. Fry onions and potatoes until they start to soften and caramelize around the edges, 6–8 minutes. Starchy goodness with a side of crispy edges—chef’s kiss.
  • Return chicken to the pan. Add garlic and bell pepper. Stir-fry for another 2–3 minutes until peppers are tender but still vibrant. Taste and adjust salt if necessary.
  • Warm flatbreads or tortillas in a dry pan or microwave for a quick minute. Spoon the spicy mixture into each flatbread, fold, and eat with gusto. Optional squeeze of lemon brightens things up.