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!
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)
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Oil
to taste
Flour
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
TIP: If necessary, reheat the sauce just before serving.
TIP: Cook in batches if your pan is too crowded.