Lemon & Kale Chicken Tagine

PREP: 20 Minutes
COOK: 20 Minutes
Skill Level: Easy
Picture of Lemon & Kale Chicken Tagine

Nutrition Info (Per Serving)

369 kcal Energy
40g Carbohydrate
40.6g Protein
3g (of which Sugar)
3.8g Fat
6.1g Fibre
0.7g (of which Saturated Fat)
0.95g Salt


  • 2 preserved lemons, roughly chopped
  • 28g pack coriander
  • 2 cloves garlic
  • 150g leeks, sliced
  • 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


  1. Preheat the oven to 200°C, 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.

Cooking Tips

Try using chicken thigh fillets instead of breasts and add some green olives.

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