Cajun Chicken and Colcannon
with green peas and garlic butter sauce
Cajun cooking collides with Irish cuisine in this fabulous fusion dish. Spiced chicken breast tops a bed of colcannon with a scattering of vibrant green peas thrown in for good measure. A hearty and flavourful option for dinner this week!
Tags:
Discovery
•Calorie Smart
•Protein Rich
Allergens:
Sulphites
•Celery
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
80 grams
Kale
2 unit(s)
Garlic
1 unit(s)
Shallot
120 grams
Peas
600 grams
Potatoes
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
320 grams
Chicken Breast
1 sachet(s)
Demi-Glace
(Contains Celery)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Oil
Nutrition Values
Energy (kJ)2110 kJ
Energy (kcal)504 kcal
Fat6.9 g
of which saturates1.8 g
Carbohydrate69.1 g
of which sugars9.2 g
Dietary Fiber0 g
Protein49.7 g
Cholesterol0 mg
Salt1.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks.
- Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
- Add the potatoes to the boiling water. Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
- Drain in a colander. Return to the pot, off the heat. Mash with a knob of butter and a splash of milk or water. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
- Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a separate pot over medium heat with a drizzle of oil.
- Once hot, fry the shallot until softened, 4-5 mins.
- Add the garlic and cook until fragrant, 30 secs.
4
- Add the demi-glace and 25 ml water (double for 4p).
- Lower the heat and mix in a knob of butter if you have any.
- Simmer until the butter has melted and the demi-glace has warmed through, 3-4 mins.
- Remove from the heat and cover to keep warm.
TIP: If necessary, reheat the sauce just before serving.
5
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Toss the chicken with Cajun spice, salt, pepper and a drizzle of oil.
- When the pan hot, add the chicken steaks and cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the peas to the pan for the final 2 mins of cooking time. Season the peas to taste with salt and pepper.
TIP: Cook in batches if your pan is too crowded.
6
- Thinly slice the chicken widthways.
- Divide the colcannon between plates.
- Serve the Cajun chicken and peas alongside.
- Drizzle the garlic butter sauce over the chicken.
