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    Lemony leek & mustard chicken

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    Lemony leek & mustard chicken

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 22 minutes to 25 minutes 25 minutes

    Serves: 4


    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.

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