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How To Make Lemon And Kale Chicken Tagine

How To Make Lemon And Kale Chicken Tagine.

Are you looking for some healthy recipes to try out?

Today I have this lemon and kale chicken tagine dinner recipe to share.

This recipe is packed full of healthy vitamins too from the leek and Kale.

How To Make Lemon And Kale Chicken Tagine:

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 And Kale Chicken Tagine:

Prep: 20 minutes
Cook: 20-25 minutes

Serves 4

Ingredients:

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:

Recipe and image courtesy of  Discover Kale

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3 responses to “How To Make Lemon And Kale Chicken Tagine”

  1. Tamar SB says:

    Oh that sounds super good!

  2. Miz Helen says:

    I have some Kale growing in my Lettuce Tub, this looks like a great recipe for me to try! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!Miz Helen

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