Cajun-Style Chicken Thigh & Sweetcorn Casserole

Boil half a kettle, then take your chicken out of the fridge, open the packet and let it air

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of sugar and salt and a generous grind of black pepper to a plate and give it a good mix up – this is your Cajun-style spice blend

Add your chicken thighs to the Cajun-style spice blend and turn them several times until they're fully coated in all the spices – these are your Cajun-style spiced chicken thighs

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the Cajun-style spiced chicken thighs to the pan and cook for 3 min on each side

While the chicken is cooking, trim your green beans, then chop into bite-sized pieces

Add the chopped green beans to the pan with the chicken

Peel and grate your garlic

Dissolve your chicken stock mix in 200ml [260ml] [350ml] boiled water with your soft cheese and grated garlic – this is your creamy garlic stock

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and stir it into the sauce around the chicken, so the flour soaks up the juices, then add the creamy garlic stock

Drain and rinse your sweetcorn and butter beans and add them to the pan

Roughly tear half of your basil (save some for garnish!) into the pan and season with a generous crack of black pepper and a pinch of salt

Mix everything together and cook covered, stirring occasionally, for 12 min or until the chicken is cooked through (no pink meat!) – this is your Cajun-style chicken thigh & sweetcorn casserole