Lemony Leek & Mustard Chicken


This healthy recipe is just perfect for a midweek relaxed dinner party with friends.


Preparation time: 10 minutes - Cooking time: 12 minutes to 15 minutes - Total time: 22 minutes to 25 minutes  25 minutes - Serves: 4



Ingredients
1 tsp cornflour
150ml chicken stock
2 tbsp lemon marmalade
Finely grated zest and juice 1 unwaxed lemon
1½ tbsp wholegrain mustard
1 tbsp vegetable oil, plus 1 tsp
500g leeks, trimmed, halved and cut into 2cm chunks
200g pack cavolo nero, shredded
350g pack essential Waitrose Chicken Mini Fillets
2cm piece root ginger, peeled and shredded

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Method
1. Mix the cornflour with 1 tbsp of the stock, then stir in the rest of the stock, the marmalade, lemon zest and juice and the mustard.

2. Heat 1 tbsp oil in a very hot wok or wide pan, then add the leeks. Stir-fry for 2-3 minutes until starting to char and wilt, then add the cavolo nero and turn it in the pan for 2 minutes. Tip onto a plate once the leaves start to wilt.

3. Add 1 tsp oil to the pan followed by the chicken and ginger. Season, then fry for 3 minutes or until turning golden. Pour in the mustard mix and simmer for 5-7 minutes until the chicken is cooked through with no pink meat and the sauce is a little syrupy. Fold in the leeks and greens then serve with basmati rice.

Cook’s tip
Keep a 75g pack of Cooks’ Ingredients Chopped Ginger in the freezer to save time. Use about 1 tbsp in this recipe.

Recipe Courtesy of Waitrose
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