4–5 boneless, skinless chicken breasts or thighs

200 g plain flour

1 tablespoon butter

2 tablespoons olive oil

1 tin (about 300 g) sweet corn

1 red onion, thinly sliced

1 pepper (any color), thinly sliced

2 tablespoons tomato paste

250 ml chicken stock, made from a stock cube

Juice of 1 lemon

200 ml single cream

200 g spinach, washed

Bunch of coriander, chopped

Basil, chopped

Spring onions, sliced

For the Spice Mix:

½ teaspoon garlic granules

½ teaspoon paprika

½ teaspoon chili powder (adjust to preference)

¼ teaspoon chili flakes

¼ teaspoon Cajun spice