Herby Chicken on Creamy Cajun Stew
with Mixed Beans and Spinach
The quantities provided above are averages only.
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
2 unit(s)
British Chicken Breasts
1 unit(s)
Sweet Potato
1 carton(s)
Mixed Beans
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
10 grams
Chicken Stock Paste
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 unit(s)
Onion
Not included in your delivery
150 milliliter(s)
Water for the Sauce
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes 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 top shelf until golden, 25-35 mins.
Turn halfway through.
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.
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 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.
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, water and sugar for the sauce (see pantry for both amounts).
Bring up to a boil then lower to a simmer.
Stir through the beans and cook until thickened, 4-5 mins.
Once your sweet potato has finished cooking, stir through the stew.
Taste and season with salt and pepper if needed.
Slice the chicken widthways into 1cm strips.
Share your Cajun style stew between your serving plates.
Top with your chicken.
Enjoy!
