Cajun Chicken, Mash & Salsa


  • 4 x 120g chicken breasts 
  • 150g butter beans 
  • 1 bunch fresh thyme 
  • 1 fresh chilli
  • 1 bunch chives 
  • 200g tinned tomatoes 
  • 1T olive oil
  • 600g kumara 
  • 200g potato 
  • 2T sweet chilli sauce
  • 2 rashes of bacon
  • 1T cajun seasoning
  • 1T cornflour 
  • 150g green beans 
  • 20g feta cheese


Salsa – 
  1. Toss chopped butter beans in a griddle pan on a high heat until charred. 
  2. Add thyme, chilli, chives, tomatoes and oil to a food processor and roughly chop. 
Mash – 
  1. Peel kumara and potatoes and slice in the food processor. Place in a large fry pan, cover with salted boiling water and a lid and boil for 8-10 minutes until cooked. 
  2. Drain. Add chilli sauce and mash. Push the mash to the side and fry diced bacon until cooked then mix in with the mash. 
Chicken – 


  1. Place the cajun and cornflour in a plastic bag and toss to coat the chicken. 
  2. Flatten the chicken out with a rolling pin so that it is 1.5cm thick. 
  3. Remove from bag and pan fry in griddle pan until cooked. 
  4. Toss the chopped green beans into the same pan and heat through for a couple of minutes until cooked.
  5. Serve on a large platter with the chicken and green beans on the mash with the salsa on the side. Sprinkle with diced feta.