Blackened Cajun Chicken with Three Bean Smoked Chipotle Cassoulet


For the Chicken
Lightly oil your chicken breasts and add your Cajun spices.
Cajun is preferential on how hot and spicy you would like your chicken, add more for more spice and less to make it mild.

In a frying pan add the olive oil and place your seasoned chicken breasts in the pan skin side down and fry out lightly to give some colour to the breast.

Once the skin is golden transfer to a oven ready tray and roast the breast at 180 degrees for 15 minutes, skin side up.

For the Cassoulet

Add all of your beans and Tomatoes to a pan, and stew them down with the chipotle tomato puree and smoked paprika.

Keep cooking on a low heat for around 15 minutes, keep stirring, if the sauce reduces too much add a little water.

Once the sauce is fully incorporated and a sticky texture is achieved, add your chopped coriander and sherry vinegar.

Season with salt and pepper to your acquired taste.

To serve

Take your chicken breast from the oven and allow it to rest for 2/3 minutes.

Take your Cassoulet and arrange it in the centre of your plate/bowl.

Slice your chicken breast into 2 on and angle and present it on the top of your cassoulet.


Prep time: 15 mins

Cook time: 30 mins

Serves: 2

  • 2 Chicken breasts

  • 1 tin of chopped tomatoes

  • 1 tin of Kidney beans

  • 1 tin of Haricot beans

  • 1 tin of Berlotti beans

  • 15g Smoked Chiptole paste

  • 10g tomato puree

  • pinch of smoked paprika

  • Chopped coriander

  • 2 tbsp Olive oil

  • Cajun Seasoning

  • 2tbsp sherry vinegar