Food. Fashion. Fitness.

Wednesday 29 March 2017

How To Make Lemon & Kale Chicken Tagine...


Are you looking for some healthy recipes to try out? Today I have this lemon & kale chicken tagine dinner recipe to share. This recipe is packed full of healthy vitamins too from the leek and Kale.


Here are 5 Reasons to make Leeks one of your Five-a-Day from nutritionist Fiona Hunter:


  1. Energy - Leeks contain B vitamins which help the release of energy.
  2. Gut Health - Leeks contain a type of fibre called Frucooligosaccharides (FOS) which can encourage the growth of friendly bacteria in the gut.
  3. Bone Health - Leeks contain Vitamin K which is important for bone health.
  4. Nervous System - Vitamin B6 plays a role in the normal functioning of the nervous system.
  5. Immune System-Leeks contain B vitamins which help support the immune system.


How To Make Lemon & Kale Chicken Tagine:

Prep: 20 minutes
Cook: 20-25 minutes

Serves 4

Ingredients:
  • 2 preserved lemons, roughly chopped (50g)
  • 28g pack coriander
  • 2 cloves garlic
  • 150g Leeks, sliced (approx. 1 medium)
  • 250g pack Kale
  • 200ml chicken stock
  • 500g chicken breast fillets, cut into large chunks
  • 200g couscous
  • Fat free natural yogurt and pomegranate seeds to serve

How to make:
  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the lemons, coriander including the stalks, garlic, leek and 50g kale into a food processor with the stock and blitz to give a coarse paste.
  3. Heat the paste in a frying pan with the chicken for 5 minutes and transfer to a casserole dish, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.
  4. Meanwhile, blanch the remaining kale in boiling water for 3 minutes and then stir into the chicken tagine.
  5. Place the couscous in a small bowl and pour over 200ml boiling water, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the tagine and a spoonful of fat free natural yogurt.


Cooks tip:
  • Try using chicken thigh fillets instead of breasts and add some green olives.


Recipe and image courtesy of  Discover Kale
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