- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g smoked bacon lardons
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 130g pack Padrón peppers, stalks removed, sliced (or 1 green chilli and 100g green pepper)
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 4 skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp plain flour
- 1 tbsp Cajun spice mix
- 3 garlic cloves, crushed
- 500ml chicken stock
- 175g pack okra, sliced (or 2 courgettes, sliced)
Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…
- 500g carton passata
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- cooked rice and black beans, to serve
Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.
Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
Sprinkle over the spring onions and serve with rice and black beans.