Mexican spiced chicken with a tomato rice and flat bread with roasted cauliflower and a dry slaw

Ingredients

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Ingredients

  • g chicken breast
  • g Cajun spice
  • g chopped tomato
  • g basmati rice
  • g cauliflower
  • g cabbage
  • g carrots
  • g red onion
  • g white onion
  • g fresh garlic
  • g spring onion
  • g fresh peppers
  • g vegetable bouillon
  • g lime
  • g coriander
  • g Hovis Best of Both
  • g tomato paste
  • g white pepper
  • g yoghurt
  • ml vinegar
  • ml vegetable oil
  •   12 skewers
  • g chilli powder

Method

  • 1

    Step 1

    Set oven temperature to 180 & turn on char grill
  • 2

    Step 2

    Wash and grate vegetables for coleslaw
  • 3

    Step 3

    Finely chop onion and garlic and sweat off in a pan with oil
  • 4

    Step 4

    Add tomato paste and chilli powder & stir
  • 5

    Step 5

    Add tinned tomatoes, veg bouillon and water
  • 6

    Step 6

    Continue to stir and leave to simmer for 15-20 minutes on low heat
  • 7

    Step 7

    Wash and cook rice for 20-30 minutes on medium heat
  • 8

    Step 8

    Slice chicken breast into thin fillets (aim to get 4-5 pieces per breast)
  • 9

    Step 9

    Marinate in Cajun seasoning and splash of oil
  • 10

    Step 10

    Skewer chicken (one fillet at a time)
  • 11

    Step 11

    Place skewers on grill and char mark both sides (1 minutes at a time)
  • 12

    Step 12

    Prepare cauliflower into florets (rub with black pepper & oil)
  • 13

    Step 13

    Place cauliflower in steamer for 7-10 minutes
  • 14

    Step 14

    • Using Hovis Best of Both (make the dough for the pitta bread)
  • 15

    Step 15

    Roll dough into four round dough balls
  • 16

    Step 16

    hot pan place one flat bread at a time cooking for two mins on each side. (flip until cooked and golden on both sides)
  • 17

    Step 17

    Roast cauliflower for 10-15minutes in oven (until golden brown)
  • 18

    Step 18

    Place chicken in oven for 12-18 minutes
  • 19

    Step 19

    In a ramekin add small amount of tomato sauce for side dipping
  • 20

    Step 20

    Stir rice into the spicy tomato sauce and add herbs
  • 21

    Step 21

    Mix slaw mix with lime juice and vinegar and season with black white pepper
  • 22

    Step 22

    In a bowl add yoghurt and Cajun spice mix and place in ramekin
  • 23

    Step 23

    Slice peppers into thin strips for garnishing • thinly red onion and limes into wedges for decoration
  • 24

    Step 24

    Assemble on plates and serve

Ingredients

  • 320 g chicken breast
  • 3 g Cajun spice
  • 300 g chopped tomato
  • 220 g basmati rice
  • 60 g cauliflower
  • 60 g cabbage
  • 60 g carrots
  • 25 g red onion
  • 25 g white onion
  • 2 g fresh garlic
  • 20 g spring onion
  • 50 g fresh peppers
  • 2 g vegetable bouillon
  • 20 g lime
  • 2 g coriander
  • 160 g Hovis Best of Both
  • 5 g tomato paste
  • 1 g white pepper
  • 40 g yoghurt
  • 15 ml vinegar
  • 5 ml vegetable oil
  • 12 skewers
  • 2 g chilli powder