Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Serves: 4
What You’ll Need:
- 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
What To Do:
- Preheat the oven to 200oC, gas mark 6.
- 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.
- 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.
- Meanwhile, blanch the remaining kale in boiling water for 3 minutes and then stir into the chicken tagine.
- 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.