Cajun Style Chicken and Smashed Potatoes
with Mango, Coriander and Lime Crunchy Rainbow Salad
Chicken breast is perfect for pairing with spices such as the Cajun blend in this recipe. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Mango
1 sachet(s)
Cajun Spice Mix
2 unit(s)
British Chicken Breasts
120 grams
Coleslaw Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the middle shelf, 20 mins.
Meanwhile, cut the lime into wedges. Roughly chop the coriander (stalks and all).
Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then thinly slice the mango pieces (discard the stone).
Lay the chicken onto a baking tray, drizzle with oil, sprinkle over the Cajun spice mix and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 15-20 mins.
Meanwhile, in a large bowl, combine the juice from the lime with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the coleslaw mix and mango to the bowl of dressing and toss together. Set aside for now.
Once the chicken is cooked, drizzle over the honey (see pantry for amount).
Just before everything's ready, add the coriander to the coleslaw and toss together.
When everything's ready, share the Cajun spiced chicken between your plates.
Serve the rainbow salad and smashed potatoes alongside with some mayo (see pantry for amount) for dipping.
