Herby Chicken Breast on Creamy Cajun Stew

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once hot, lay the chicken into the pan and fry until browned, 5 mins each side.

While the chicken fries, peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve.

Once browned, lay the chicken onto a medium baking tray, sprinkle over the mixed herbs and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken roasts, pop the (now empty) frying pan (no need to clean) on medium heat with a drizzle of oil. 

When hot, add the onion and stir-fry until golden, 8-10 mins. Add the Cajun style spice mix (add less if you'd prefer things milder) and garlic. Stir-fry for 30 secs.

Next, stir the passata, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts) into the onion. 

Bring to the boil, then lower the heat and add the beans. Simmer until thickened, 4-5 mins.

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Season with salt and pepper and remove from the heat. Cover to keep warm.

When the chicken's ready, remove the tray from the oven and drizzle over the honey (see pantry for amount).

Transfer to a clean board and cover with foil to allow it to rest for a few mins. 

Once your sweet potato has finished cooking, stir it into the stew.