Creamy Tomato Cajun Chicken
with Spinach and Mashed Potato
This delicious Creamy Tomato Cajun Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
240 grams
Diced Chicken Thigh
2 unit(s)
Garlic Clove
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) Pour the boiling water into a large saucepan with 0.5 tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Peel and grate the garlic (or use a garlic press).
a) Once the chicken has browned, add the garlic and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.
b) Stir in the passata, chicken stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer.
c) Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the sauce has thickened and the chicken is cooked, stir through the creme fraiche and hard Italian style cheese.
b) Season with salt and pepper.
c) Add the spinach to the pan a handful at a time until wilted, 1-2 mins.
a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper.
a) When everything's ready, spoon the creamy tomato Cajun chicken into your bowls.
b) Serve the mash alongside.
Enjoy!
