Chicken with Potatoes, Spinach and Blue Cheese

cook 30 mins
  • 1 kg (2 lb) potatoes, roughly cubed
  • 3 tablespoons vegetable oil
  • 2 chicken breasts, each about 150 g (5 oz), thinly sliced
  • 2 teaspoons Cajun spice
  • 250 g (8 oz) baby plum tomatoes
  • 300 g (10 oz) fresh spinach leaves, washed and drained
  • 125 g (4 oz) Danish blue cheese, crumbled
  • Cook the potatoes in a large pan of lightly salted boiling water for 5 minutes. Drain well.
  • Meanwhile, heat the oil in a large wok or frying pan and cook the chicken for 5 minutes over a high heat until golden and cooked. Remove from the pan with a slotted spoon and set aside. Add the drained potatoes to the pan and cook over a high heat for 10 minutes until golden and softened.
  • Return the chicken to the pan with the Cajun spice and toss well to coat. Add the tomatoes and spinach leaves and toss and cook for 5 minutes, until the tomatoes have softened and the spinach has wilted.
  • Crumble the cheese into the pan and remove from the heat. Toss lightly to allow the cheese to soften slightly, then spoon on to warmed serving plates.
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