Lemon and Kale Chicken Tagine

Prep: 20 mins Cook: 20-25 mins Serves: 4

2 preserved lemons, about 50 g (1¾ oz), chopped roughly 1 x 28 g pack coriander

2 cloves garlic

150 g (5½ oz) leeks, sliced (approx. 1 medium leek)

1 x 250 g pack kale

200 ml (7 fl oz) chicken stock

500 g (1 lb 2 oz) chicken breast fillets, cut into large chunks 200 g (7 oz) couscous

To Serve: fat-free natural yoghurt; pomegranate seeds, optional.

1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Place the lemons, coriander including the stalks, garlic, leeks and 50 g (1¾ oz) of the 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 in the pre-heated oven for 20 to 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 tagine.

5 Place the couscous in a small bowl and pour over 200 ml

(7 fl oz) 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 yoghurt, scattered with pomegranate seeds, if liked.