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How to make cajun chicken and purple sweet potatoes

The Independent logo The Independent 11/06/2018
a plate of food on a table © Provided by Independent Digital News & Media Limited

Cajun chicken, salsa and purple sweet potato

This vibrant dish is packed with antioxidants from the purple sweet potato mash and loaded with vitamins in the tomato, coriander & lime salsa.

120g cherry tomatoes

120g sweetcorn

½ tsp turmeric

1 lime

20g creamed coconut

2 tsp Cajun spice

2 x 170g free-range chicken breast

300g purple sweet potato

40g spinach

4 tsp oil

Large handful of fresh coriander

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548 calories

47g carbs

20g fat

47g protein

Boil a kettle. In a bowl, mix the cajun spice with 1 tbsp olive oil and a pinch of sea salt. Slice each chicken breast in half lengthways, place in the bowl and stir to coat.

Peel and cut the purple sweet potato into 1cm cubes. Place the sweet potato into a saucepan and cover with boiling water. Simmer for 10 mins until softened. Drain and mash with a potato masher (or the back of a fork) and season with sea salt.

Preheat a griddle pan (or frying pan) on a medium heat and cook the chicken for 5-7 mins each side, or until golden and cooked through.

Meanwhile, to make the sweetcorn salsa; cut the cherry tomatoes into quarters and finely slice the spinach and coriander leaves. Drain the sweetcorn. Place the tomatoes, spinach, coriander and sweetcorn in a bowl and squeeze in half of the juice from the lime.

To make the turmeric dressing; dissolve the creamed coconut in 30ml boiling water and stir in the turmeric.

Spoon the purple sweet potato mash onto two warm plates. Top with the cajun chicken and serve alongside the sweetcorn salsa. Drizzle the chicken with the turmeric sauce and remaining lime juice.

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