SPICY CAJUN CHICKEN SMASHED SWEET POTATO & FRESH CORN SALSA

651 Ingredients out● Kettle boiled● Griddle pan, high heat● Food processor (fine slicer)● Large lidded pan, high heat● Large frying pan, medium-high heat

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the corn on the griddle pan, turning when charred ● 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 ● 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

Step 2

Put the chicken into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through ● 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 ● Slice the bacon and add to the frying pan ● As soon as the bacon starts to crisp up, add the okra to the pan

Step 3

Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl ● 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 ● 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