This super simple chicken dish is awash with colour thanks to yellow apricots, pretty onion ‘petals’, vivid green beans and red pepper. We’ve supplied you with all the spices you need to make up your own DIY Cajun seasoning – equal amounts of smoked paprika, ground cumin and ground coriander...all you need is plenty of black pepper!
Prep Time
20 min
Cuisine
American
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
503 kJ 119 kcal
2486 kJ 589 kcal
Fat of which saturates
2.6 g 1.3 g
12.6 g 6.4 g
Carbohydrate of which sugars
13.3 g 4.6 g
65.8 g 22.7 g
Fibre
1.5 g
7.5 g
Protein
10.5 g
52 g
Salt
0.54 g
2.7 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
Allergens highlighted by † (gluten, sulphites, milk, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the red onion[s] into wedges, keeping the peel on (this helps it cook quicker)
Add the onion wedges to a baking tray, drizzle with a little vegetable oil and season them with a pinch of salt
Put the tray in the oven for 15-20 min or until they're tender
2
Meanwhile, combine the ground cumin, ground coriander, smoked paprika, dried oregano and 1 tsp [2 tsp]black pepper and a very large pinch of salt on a plate
Mix all the spices together – this is your Cajun seasoning
3
Boil a kettle
Cut the chicken breast[s] into strips
Add the chicken strips to your Cajun seasoning and make sure they're fully coated in the spices
4
Dissolve the chicken stock cube[s] in 200ml [400ml]boiled water in a large heatproof bowl
Add the couscous and diced apricots to the bowl, cover with a tea towel or plate and set aside – this is your apricot couscous
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
5
Cut the green beans in half
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-high heat
Once hot, add the Cajun spiced chicken, green beans and red pepper and cook for 3 min, turning once halfway through
Add a splash of water to the pan, cover with a lid and cook for a further 2 min
6
Meanwhile, season the Greek-style yoghurt with salt and pepper, add a drizzle of olive oil and mix well – this is your seasoned yoghurt
Remove the roasted onion wedges from the oven and carefully remove the skins by cutting off the root ends – you'll end up with onion 'petals'
7
Once the chicken is cooked, remove the pan from the heat, add the red wine vinegar and mix to combine
Fluff the apricot couscous with a fork
Carefully combine the cooked Cajun chicken, green beans and red pepper with the fluffedapricot couscous and onion petals
8
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