with Spinach, Soured Cream and Crispy Onions
Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.
Allergens
Utensils
Tags
Diced British Chicken Thigh
240 grams
Basmati Rice
150 grams
Cajun Spice Mix
1 sachet(s)
Tomato Puree
30 grams
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
BBQ Sauce
48 grams
Crispy Onions
1 sachet(s)
Soured Cream
75 grams
Sugar
1 tsp
Water for the Sauce
100 milliliter(s)
Butter
20 grams
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Stir the Cajun spice mix (add less if you'd prefer things milder), tomato puree, chicken stock paste, sugar and water (see pantry for both) into the chicken.
- Bring to the boil, then simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.
- Share the rice out between your bowls.
- Spoon the chicken alongside the rice.
- Drizzle over the soured cream and sprinkle with the crispy onions.
Enjoy!
3164
kJ
Energy (kJ)
756
kcal
Energy (kcal)
32.4
g
Fat
15
g
of which saturates
84.3
g
Carbohydrate
11.2
g
of which sugars
2.3
g
Dietary Fibre
38.8
g
Protein
2.21
g
Salt
