Ingredients

• 450g/1lb boneless and skinless chicken thigh meat
• 10ml/2 tsp Cajun spice mix
• 10ml/2 tsp hot chilli sauce
• Salt and freshly ground black pepper
• 15ml/1 tbsp chopped fresh parsley
• 5ml/1 tsp cornflour
• 30ml/2 tbsp plain flour
• 30ml/2 tbsp sunflower oil
• 1 small red pepper, halved lengthways and deseeded
• 60ml/4 tbsp soured cream
• Boiled rice and salad leaves to serve, optional

Tools

• Kitchen Machine
• Mincer with fine screen
• Mixer bowl with k beater and processor with thick slicing plate

Method

1. Mince the chicken using the mincer fitted with the fine screen, straight into the mixer bowl.
2. Add the Cajun spice mix, chilli sauce, a little salt, parsley and cornflour. Using the K Beater at minimum speed, mix together.
3. Divide the mixture into 16, roll into balls and coat in flour to make them less sticky. Heat the oil in a large frying pan. Shallow fry over a gentle heat for about 10 minutes, turning occasionally until browned.
4. Meanwhile fit the food processor with the thick slicing plate and slice then peppers into thin strips. Add the strips to the pan and increase the heat slightly. Fry for 5 minutes, or until the pepper is slightly burnt at the edges.
5. Remove from the heat, pour in the soured cream and season well.
6. Leave for 2-3 minutes and let the cream bubble whilst the pan is cooling. Serve on a bed of rice if wished, with a mixed leaf salad.

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