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:
- Energy – Leeks contain B vitamins which help the release of energy.
- Gut Health – Leeks contain a type of fibre called Frucooligosaccharides (FOS) which can encourage the growth of friendly bacteria in the gut.
- Bone Health – Leeks contain Vitamin K which is important for bone health.
- Nervous System – Vitamin B6 plays a role in the normal functioning of the nervous system.
- 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
- 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:
- 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.
- Try using chicken thigh fillets instead of breasts and add some green olives.
Recipe and image courtesy of Discover Kale