Herby Chicken on Creamy Cajun Stew

In the meantime, 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 the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

While the chicken fries, halve, peel and thinly slice the onion. 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 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.

When 5 mins of cooking time remain, drizzle the chicken with the honey (see pantry for amount) and return to the oven for the remaining time. 

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Wipe out the pan. 

Meanwhile, once the chicken is in the oven, heat a drizzle of oil in the (now empty) frying pan to medium-high heat.

When hot, add the Cajun style spice mix and garlic and stir fry for 1 min. 

Stir through the passata, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). 

Bring up to a boil, then lower to a simmer. 

Stir through the mixed beans and cook 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. 

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

Taste and season with salt and pepper if needed.