Cajun Chicken and Colcannon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cajun Chicken and Colcannon

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:
Calorie Smart
•Protein Rich
Allergens:
Sulphites
•Barley
•Wheat
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

80 grams

Kale

2 unit(s)

Garlic

½ sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 unit(s)

Shallot

120 grams

Peas

600 grams

Potatoes

1 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

320 grams

Chicken Breast

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

to taste

Milk (Optional)

to taste

Oil

to taste

Flour

sideBannerName

Nutrition Values

Energy (kJ)2066 kJ
Energy (kcal)494 kcal
Fat6.4 g
of which saturates1.9 g
Carbohydrate67.1 g
of which sugars8.1 g
Dietary Fiber0.1 g
Protein46.3 g
Cholesterol0 mg
Salt0.9 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

Make the Colcannon
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.
Get Prepped
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.

Start the Sauce
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.
  • Pour in half the apple cider vinegar (double for 4p) and allow to evaporate.
Simmer the Sauce
4
  • Add 1 tsp flour (double for 4p) to the pot and mix well to incorporate.
  • Stir in 100ml water (double for 4p) along with the stock and bring to the boil.
  • Lower the heat and mix in 1 tbsp butter (double for 4p).
  • Simmer until the butter has melted and the sauce has thickened slightly, 1-2 mins.
  • Remove from the heat and cover to keep warm.

TIP: If necessary, reheat the sauce just before serving.

Fry the Chicken
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.

TIP: Cook in batches if your pan is too crowded.

Finish and Serve
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.