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!
The quantities provided above are averages only.
Ingredients
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
Irish 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
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
