Jamie's 15 minute Spicy Cajun Chicken with smashed sweet potatoes and fresh corn salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SALSA:4 corn on the cob1 small bunch of fresh coriander1/2 fresh red chilli4 spring onions3 ripe tomatoes2 limes1 tbsp extra virgin olive oilSMASH:800g sweet potatoes2 tbsp sweet chilli sauceCHICKEN:4 x 120g skinless chicken breasts1 tbsp Cajun seasoning1 tbsp polentaolive oil2 rashers of smoked streaky bacon175g okra20g feta cheese
The key to 15 minute meals is to have everything out and ready before you begin.
* Kettle boiled, * Griddle pan, high heat, * Food processor (fine slicer), * Large Iidded pan, high heat, * Large frying pan, medium-high heat
START COOKING
1. Put the corn on the griddle pan, turning when charred
2. Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
3. On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
after 3 or 4 minutes, until golden and cooked through.
4. Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
5. Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the okra to the pan.
6. Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
7. Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed
spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
8. Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
* Kettle boiled, * Griddle pan, high heat, * Food processor (fine slicer), * Large Iidded pan, high heat, * Large frying pan, medium-high heat
START COOKING
1. Put the corn on the griddle pan, turning when charred
2. Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
3. On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
after 3 or 4 minutes, until golden and cooked through.
4. Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
5. Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the okra to the pan.
6. Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
7. Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed
spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
8. Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 582.4
- Total Fat: 18.2 g
- Cholesterol: 4.5 mg
- Sodium: 321.1 mg
- Total Carbs: 74.2 g
- Dietary Fiber: 12.4 g
- Protein: 37.8 g
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