Chicken With Creamy Tomato Sauce And Harissa Mash

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Chop your potato[es] and carrot[s] (no need to peel!) into rough bite-sized pieces

Add the chopped potato and carrot to a pot of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender

Once done, drain and return to the pot to steam dry

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

Once hot, add your chicken breast portion[s] and cook for 3 min on each side or until golden

Reboil half a kettle

Chop your cherry tomatoes in half

Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water, then add your soft cheese and mix well – this is your creamy chicken stock

Peel and finely slice (don't chop!) your garlic

Once the chicken is golden, add the halved cherry tomatoes and the sliced garlic to the pan and cook for 1-2 min or until starting to soften

Add the creamy chicken stock to the pan and cook, covered, for 10-12 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, return the drained potato & carrot to a low heat with a knob of butter, a splash of milk, your harissa paste (can't handle the heat? Go easy!) and a very generous pinch of salt and pepper

Mash until smooth – this is your harissa mash

Tip: Don't worry if your carrot doesn't get completely smooth, it will add some texture to your mash!

Once the chicken is cooked, wash your spinach, then add it to the pan and cook for 3-4 min or until it has wilted slightly – this is your creamy tomato sauce