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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