For the potatoes: • 500g baby potatoes, diced into chunks • 2 tbsp olive oil • 1 tsp garlic granules • 1 tsp dried mixed herbs (or oregano/thyme) • Salt & pepper, to taste
For the chicken & sauce: • 2 chicken breasts • 1 tbsp Cajun seasoning • 1 tbsp olive oil • 100g smoked bacon medallions or streaky bacon, sliced • 1 small red pepper, diced • 1 garlic clove, minced • 150ml double cream • 3 tbsp BBQ sauce • 1 tsp smoked paprika • 1 tsp Cajun seasoning (extra, to taste) • 1 spring onion, sliced (for garnish)
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Method 🧑🍳 Preheat oven to 200°C (fan 180°C). 🧑🍳 Toss the diced potatoes in olive oil, garlic granules, mixed herbs, salt, and pepper. 🧑🍳 Spread on a baking tray and roast for 30–35 minutes, turning halfway, until golden and crispy. 🧑🍳 Rub chicken breasts with Cajun seasoning and olive oil. 🧑🍳 Heat a pan on medium-high and sear the chicken 4–5 minutes each side until cooked through. 🧑🍳 Rest for 5 minutes, then slice. 🧑🍳 In the same pan, fry the bacon until crispy. 🧑🍳 Add diced red pepper and garlic, cook 2–3 minutes. 🧑🍳 Stir in double cream, BBQ sauce, smoked paprika, and extra Cajun seasoning. 🧑🍳 Simmer for 2–3 minutes until thick and creamy. 🧑🍳 Plate the roasted potatoes first. 🧑🍳 Spoon over the creamy Cajun BBQ bacon sauce. 🧑🍳 Top with sliced Cajun chicken. 🧑🍳 Garnish with spring onion.
