Creamy Marmite Free Range Chicken Thigh With Spinach Crushed Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

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

Once hot, add the diced chicken to the pan

Tip: Cooking for 4 or more? You may need 2 pans!

Tear your mushrooms roughly into the pan and cook for 4-5 min or until browned

Meanwhile, chop your waxy potatoes into quarters and add them to a large heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

While your potatoes are cooking, peel and finely chop (or grate) your garlic

Combine your chicken stock mix, soft cheese and Marmite with 300ml [400ml] [500ml] boiled water – this is your Marmite stock

Wash your spinach and pat it dry with kitchen paper

Once the chicken is browned, add the chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add the Marmite stock with a pinch of pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 6-8 min or until the chicken is cooked through and the sauce has thickened – this is your creamy Marmite chicken

Once the potatoes are ready, add a pinch of salt and pepper and a drizzle of olive oil, then crush lightly with a fork

Add the spinach and and give it a good mix up, then return the bowl to the microwave for 1 min or until the spinach has wilted – these are your spinach crushed potatoes

Grate your Italian hard cheese finely