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Lemony leek & mustard chicken
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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
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.
Typical values per serving:
1 of your 5 a day.