This African-inspired dish is a great weeknight meal packed with nutrients
Preheat the oven to 180oC/Gas Mark 4.
Toast the coriander, cumin, cardamom and fenugreek seeds with the cloves and cinnamon stick in a frying pan over a medium heat until fragrant. Grind them with the chilli powder, cayenne and ground ginger. Set aside 11⁄2 tbsp of the mix for the recipe and store the remainder in a sealed container.
Heat the oil in a wide non-stick frying pan, add the chicken breasts and sear on both sides until they start to lightly crisp and turn golden
Add the onions to the same pan and sauté lightly. Add the mushrooms and 1 tbsp Durban spice mix. Stir together to coat the chicken and vegetables evenly and cook for 2-3 minutes on a medium low heat. Add the wine or sherry and simmer for 4-5 minutes. Remove from the heat and set aside.
Steam the Tenderstem® until tender to the bite, around 3-4 minutes.
Combine the ingredients from the frying pan with the lightly steamed Tenderstem® in an ovenproof dish.
In a separate bowl, mix together the chicken soup with the remaining 1⁄2 tbsp of the Durban spice blend and the mayonnaise (if using), mixing thoroughly before pouring evenly over the chicken and Tenderstem® in the tray.
Combine the melted butter with the grated cheese, garlic and the spring onions or red onion. Spoon the mixture over the chicken, then sprinkle over the flaked almonds or breadcrumbs for a crunchy finish at the end. Bake for 30 minutes until golden.