Try this recipe for lemon chicken stew, then check out our vegetarian stew.
Ingredients
- onion 1 large, diced
- 
olive oil
- skinless chicken breasts 2, cut into chunks
- lemon 1/2, zested and juiced 1/2 cut into wedges
- kale a couple of handfuls, stalks discarded, leaves shredded
- couscous 100g
- chicken stock 500ml
Method
-
Step 1
Fry the onion in 1 tsp oil and a pinch of salt until soft. Add the chicken and fry until opaque. Add the chicken stock, lemon zest and juice, and bring to a simmer. Stir in the kale, and turn the heat down to low. Add a lid and leave to simmer for 10 minutes.
-
Step 2
Meanwhile, put the couscous into a bowl with some seasoning and just cover with boiling water, cover and leave for 5-10 minutes until completely absorbed. Fluff the couscous with a fork, then spoon into bowls and ladle over the chicken and kale stew. Serve with the lemon wedges.
Nutritional Information
- Kcals 429
- Fat 4.6g
- Saturates 1.1g
- Carbs 45.8g
- Sugars 8.6g
- Fibre 7.3g
- Protein 47.4g
- Salt 0.9g