Cajun-Style Chicken Meatballs

Good Pair Days -
  • 450g chicken thighs, skin and bones removed
  • 2 tsp Cajun spice mix
  • 2 tsp chilli sauce
  • 1 tbsp chopped parsley
  • 1 tsp cornflour
  • 2 tbsp flour
  • 2 capsicums, 1 red 1 yellow, sliced
  • 2 tbsp oil
  • 1 pack of fresh tagliatelle
  • 150ml soured cream
  • Chopped coriander, to garnish
  • Mince the chicken (or get your butcher to do it for you), and mix with the spice mix, chilli, seasoning, cornflour and parsley. With damp hands, divide into 16 and roll into meatballs. Coat in the flour, and set aside.
  • Heat the oil in a pan and fry the capsicums until they are slightly charred at the edges. Remove to a plate with a slotted spoon. Add the meatballs to the pan and cook for about 10 mins, until browned all over. Return the capsicums to the pan and add a splash of water and the cream. Meanwhile, cook the pasta until al dente in salted water, then drain and add to the pan with the meatballs. Toss to coat, then serve with a sprinkling of coriander.
40 mins
4 serving