Herby Double Chicken Breast on Creamy Cajun Stew
with Mixed Beans and Baby Spinach
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the herby chicken on top.
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
1 unit(s)
Onion
1 unit(s)
Sweet Potato
4 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
1 carton(s)
Mixed Beans
1 sachet(s)
Mixed Herbs
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
Not included in your delivery
½ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
2 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato 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.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken 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. 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.
Slice the chicken into 1cm thick slices.
Share the Cajun style stew out between your serving bowls.
Top with the sliced chicken to finish.
