Showing posts with label chilli. Show all posts

Crusted Cajun Chicken with Sweet Chilli Sweet Potato Mash

Serves 4 / Approximate cooking time 15 minutes 

This is recipe is from Jamie's 15 Minute Meals, so I cannot take credit for it. However, I can say that preparing it was fast and the end result was very tasty. The original recipe comes with a corn salsa and some extra toppings, which I have omitted because I was happy enough to serve it with some yoghurt and salad. This dish also very versatile because you can replace Cajun spice with anything else say curry powder, lemon zest and garlic, chilli powder, etc. Be creative :)



Ingredients

 800g sweet potato
2 tbsp sweet chilli sauce, more to taste
salt and pepper
20g feta or goats cheese
4 skinless chicken breasts
1 tbsp Cajun seasoning
1 tbsp polenta or breadcrumbs

 Preparation 

  1. Peal and finely slice the sweet potato. Put into a pan of boiling water and cover. Cook for about 10 minutes or until the potatoes have softened. Then drain and set aside but keep the potato warm in the pot. 
  2. Cover a cutting board with 2 layers of clingfilm. Place the chicken on the clingfilm and then cover with 2 more layers of clingfilm. 
  3. Bash the chicken until flattened to about 1.5cm thickness. Even thickness allows for even cooking. 
  4. Remove the top two layers of clingfilm. Then sprinkle the breadcrumbs or polenta on top, then liberally apply the Cajun seasoning and finally, season with pepper and salt. Make sure to do this on both sides. Then bash the chicken on both sides just to make sure the seasoning sticks. 
  5. Put the chicken in a frying pan with 2 tbsp of oil, cooking for 3-4 minutes on each side on a medium/high heat. The crust should be golden and the chicken cooked through. 
  6. Mash the sweet potato then mix in the sweet chilli sauce. 
  7. Serve the sweet potato and chicken together with your choice of side. Top the sweet potato with crumbled feta. I had some Greek yoghurt drizzled with honey with my chicken because I am wuss when it comes to spice!
  8. Enjoy! 
cajun chicken cajun spices chicken
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Garlic, Chilli and Coriander Prawns with Vegetable Couscous

For this dish I combined and tweaked two different recipes. I was honestly shocked by how delicious the combinations were. There is a bit of prep for the two dishes but the flavour pay off makes it so worth it. Give this a try; you will not be disappointed! 

      Prep Time             Cook Time             Serves      
20 min 20-30 min 4

Ingredients 

Prawns 

 5 cloves of garlic
1/2 red chilli, finely chopped and deseeded
1 large handful of fresh coriander, leaves and stems chopped finely
600g of raw prawns, shelled and de-veined
1 lime, juice
salt and pepper

Couscous 

1 mild red chilli, finely sliced into rings
1 handful of almonds, toasted
1 red pepper, diced
40g of dried fruit, I used mango and fig
2 large spring onions, white and light green parts sliced into thin rings
2 tsp of cumin
400ml of boiling water
1 cube of vegetable stock
1 tbsp olive oil
250g of couscous
fresh coriander and feta (optional)
salt and pepper

 Preparation 

  1. Mash the garlic, chilli and coriander into the butter. Set aside. 
  2. Boil 400ml of water and then add a vegetable stock cube. Combine well. 
  3. Measure your couscous and then add the boiling water and the olive oil. Set aside for 10 minutes. 
  4. Saute your spring onion, red pepper and chilli in a large pan or paella dish. 
  5. Once softened, add your almonds and the cumin. Mix well. 
  6. Put your dried fruit into a heatproof bowl and pour in some boiling water, just enough to cover. 
  7. Fluff up your couscous and then add it to your large pan. 
  8. Drain your dried fruit and then add them to the pan as well. 
  9. Stir careful, combining all the ingredients. 
  10. Season well with salt and pepper. 
  11. Garnish with coriander and feta. 
  12. Just prior to serving, cook the prawns. 
  13. Heat a saute pan and add the butter mixture. 
  14. Once the butter has melted stir-fry the prawns until pink and cooked through (approx 2-3 minutes). 
  15. Squeeze the lime juice on top. Season with salt and pepper. 
  16. Serve your couscous in a bowl and place the prawns on top. Generously drizzle the remaining butter, chilli and coriander sauce on top. 
  17. Enjoy! 
chilli coriander coucous
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