Cajun Honey Chicken

Ingredients

Ingredient	Amount	Unit
Chicken Stock Pot	2	pot(s)
Red Onion	2	unit(s)
Yellow Pepper	2	unit(s)
Balsamic Vinegar	2	tbsp
Quinoa	240	grams
Dried Apricots	80	grams
Coriander	1	bunch(es)
Chicken Thighs	8	unit(s)
Cajun Spice	3	tsp
Honey	2	tbsp
Sour Cream	2	pot(s)

Instructions

Step 1

Instruction

Preheat your oven to 200°C and bring a large saucepan of water to the boil with the stock pot. Stir to dissolve the stock pot.

Step 2

Instruction

Halve and peel the red onion, then chop each half into six chunks. Halve, then remove the core from the pepper and cut into 1cm slices. Place the onion and pepper on a lined baking tray and drizzle over some oil, the balsamic vinegar and a pinch of salt and pepper. Give the tray a shake and pop on the top shelf of your oven for 20 mins or until the veggies are soft, then remove from your oven.

Step 3

Instruction

Meanwhile, add the quinoa to the boiling stock and boil it for 12-14 mins, or until tender. Once cooked, drain the quinoa in a sieve, then pop back in the pan with the lid on. Leave to the side.

Step 4

Instruction

While the quinoa is cooking, cut each apricot into four pieces. Roughly chop the coriander (stalks and all). Cut each chicken thigh into 1cm wide slices. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Step 5

Instruction

Put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the chicken slices along with the Cajun spice blend. TIP: Add less of the spice if you're not a fan of heat! Cook the chicken until browned and slightly crispy, 5 mins, then add the apricot pieces, half the coriander and all of the honey. Cook for 1-2 mins more or until the chicken and apricots are golden and caramelised. Remove your pan from the heat.

Step 6

Instruction

Fluff up the quinoa with a fork and stir in the balsamic roasted veggies, chicken and apricots. Serve in bowls with a dollop of sour cream and a sprinkling of remaining coriander. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1710	kcal
Protein	126	g

Allergens

Sulphites, Milk