Cajun Chicken & Sweetcorn Casserole

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of sugar and salt and a generous grind of black pepper to a plate then give everything a good mix up – this is your Cajun spice blend

Step 2

Add the chicken thighs to the Cajun spice blend and turn them several times until they're fully coated in all the spices – these are your Cajun spiced chicken thighs

Step 3

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Step 4

Once hot, add the Cajun spiced chicken thighs to the pan and cook for 3 min on each side

Step 5

While the chicken is cooking, chop the green beans into bite-sized pieces

Step 6

Add the chopped green beans to the pan with the chicken

Step 7

Peel and grate the garlic

Step 8

Dissolve the chicken stock mix in 200ml [350ml] boiled water with the soft cheese and grated garlic – this is your creamy garlic stock

Step 9

Add 1 tbsp [2 tbsp] flour to the pan and stir it into the sauce around the chicken, so the flour soaks up the juices, then add the creamy garlic stock

Step 10

Drain and rinse the sweetcorn and butter beans and add them to the pan

Step 11

Roughly tear in half of the basil (save some for garnish!) and season with a generous crack of black pepper and a pinch of salt

Step 12

Mix everything together and cook covered, stirring occasionally, for 12 min or until the chicken is cooked through (no pink meat!) – this is your Cajun chicken & sweetcorn casserole