Cajun Inspired Chicken and Chorizo Gnocchi

Sandwich each chicken breast between two pieces of baking paper or cling film. 

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Return the chorizo oil pan to medium-high heat with a drizzle of oil if neeeded.

Season the chicken with salt and pepper, then lay them into the frying pan. Cook until browned, 3-4 mins each side.

While the chicken browns, place the garlic baguettes onto a baking tray. Bake on the middle shelf, 12-15 mins.

Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While your chicken roasts, wipe out the (now empty) pan. Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat the (now empty) frying pan on high heat (no oil).

Once hot, add the sliced pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

Once boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

Once the pepper has charred, lower the heat and stir in the garlic, tomato puree and Cajun spice mix. Fry for 1 min more. 

Stir in the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

Once thickened, stir through the cooked gnocchi and hard Italian style cheese. Add a splash of water if it's a little too thick.