Cajun Chicken & Bouncing Beans Recipe | Abel & Cole
Cajun Chicken & Bouncing Beans
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Prep: 15 mins
Cook: 20 mins
A super-charged supper of tender chicken skewers encrusted with energising Cajun spices, served with beautiful warm black beans, creamy avocado and a sharp pepper sauce for dipping and drizzling.
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478 kcal
(per portion)
Ingredients you'll need
  • 4 skewers
  • 250g diced chicken leg
  • 2 tsp Cajun spice
  • 1 yellow pepper
  • 2 garlic cloves
  • 2 tbsp red wine vinegar
  • 400g tin of black beans
  • 1 avocado
  • A handful of coriander
From your kitchen
  • 2 tsp olive oil
  • 100ml water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Set your oven to its lowest setting. Soak the skewers in a dish or bowl of water (this will help stop them burning later on). Tumble the chicken into a bowl with 2 tsp Cajun seasoning and 2 tsp olive oil. Mix well and set aside to marinate.

  • 2.

    Roughly chop the pepper, discarding the seeds and stem. Pop into a small pan. Peel 1 of the garlic cloves. Slice it. Add it to the pan with 100ml water, 1 tbsp red wine vinegar and a good pinch of salt and pepper. Cover and simmer for 15 mins, or till tender, adding a little more water if needed. Blend till smooth with a hand-held blender or leave chunky. Taste and adjust the seasoning.

  • 3.

    Set a large frying pan over a high heat. Thread the chicken onto the skewers. Press into the hot pan using a spatula, or use the weight of a smaller, heavy frying pan. Cook for 7 mins on each side, or till the meat is cooked all the way through – the juices should run clear when pierced with a knife.

  • 4.

    Pop the chicken skewers in a dish and keep warm in the oven. Keep the pan on the hob and turn the heat right down. Drain the beans. Tumble them into the pan with a good pinch of salt and pepper. Peel and chop the other garlic clove and the coriander stalks. Add the garlic and stalks to the pan with 1 tbsp red wine vinegar. Cook for 3-4 mins, till the beans jump and crisp up a little.

  • 5.

    Pile the black beans onto plates. Roughly chop the coriander leaves and scatter half over the beans. Set the chicken skewers on top.

  • 6.

    Halve, stone and peel the avocado. Thinly slice it. Fan the avocado slices next to the black beans. Dust a little salt and pepper over. Pour the pepper sauce into a small dish for dipping, or just drizzle it alongside the beans. Sprinkle over the remaining coriander to serve.

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