Chicken in Creamy Cajun Sauce
with Roast Potatoes, Baby Leaf and Carrot Ribbon Salad
Chicken breast is perfect for pairing with creamy sauces such as the Cajun sauce in this recipe. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, in a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
When the potatoes are halfway through cooking, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 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 cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat.
Add the garlic and Cajun spice mix. Fry until fragrant, 1 min.
Stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Once the sauce has thickened, season with salt and pepper. Add a splash of water if it's a little too thick.
When everything's ready, toss the baby leaves and carrot ribbons through the salad dressing.
Share the chicken between your plates. Serve the roasted potatoes and salad alongside.
Spoon the creamy Cajun sauce over the salmon to finish.
Enjoy!
Step 3 MOD: Heat a drizzle of oil in a frying pan. Once hot, fry, 5 mins each side. Once browned, roast on the top shelf of the oven, 10-12 mins. Once cooked, remove from the oven, cover with foil. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
