Prep time 5 minutes   I    Cook time 35 minutes   I   Serves 2

4 Chicken thighs, skin off bone on
1 tbsp Cajun spice
2 tbsp plain flour
115g cream cheese
1 tbsp olive oil

2 garlic cloves, grated
250ml Chicken stock
100g parmesan
2 sprigs of parsley, chopped
Salt and Pepper

Heat oven to 180C. Rub chicken thighs with half the Cajun spice. Roll in flour and fry in olive oil until brown all over, about 10 minutes. Transfer to a baking dish and roast in an oven for 20 to 25 minutes until cooked through. Meanwhile add the garlic to the frying pan (use same pan, no need to clean pan), cook for 1 minute on medium, add chicken stock and simmer for 4 minutes. Now add cream cheese and parmesan. Sprinkle over the rest of Cajun spice, season and bring up to a simmer for a further 3 minutes. Add chicken, and serve with mixed wild basmati rice and green beans.