Creamy Tomato Cajun Chicken
with spinach and mashed potato
The tomato sauce that coats the chicken in this recipe is subtly spiced with Cajun flavours. A hearty dish with nutritious spinach is rounded out with a helping of creamy mashed potato.
Ingredients
600 grams
Potatoes
260 grams
Diced Chicken Breast
2 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 pack(s)
Passata
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
120 grams
Baby Spinach
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
2 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Sugar
to taste
Pepper
to taste
Oil
to taste
Milk (Optional)
to taste
Butter
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the chicken. Season with salt and pepper.
- Cook until browned, shifting occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Once chicken is browned, add garlic and Cajun spice and fry for 1 min.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Stir in the passata, stock, paprika and ½ tsp sugar (double for 4p).
- Bring to the boil, then lower the heat.
- Simmer until chicken is cooked through 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir through the creme fraiche.
- Add the spinach to the pan, a handful at a time and cook, stirring until wilted, 1-2 mins.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
- When everything is ready, divide the creamy Cajun chicken between bowls.
- Top with a scattering of cheese and a sprinkling of toasted pine nuts.
- Serve the creamy mash alongside.
