Gunpowder spice (see page 121) adds oodles of ’avour with minimum e“ort. Massaging kale before cooking is a clever trick to create beautifully tender, crisp greens – don’t skip it!
Waitrose and Partners

Grilled gunpowder chicken

Gunpowder spice adds oodles of flavours with minimum effort. Massaging kale before cooking is a clever trick to create beautifully tender, crisp greens – don’t skip it!

HealthyLow in saturated fat
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 250g essential kale
  • 2 tsp Cooks' Ingredients Gunpowder Spice Blend, plus a pinch
  • 3 tsp sunflower oil
  • 4 chicken thigh fillets, excess fat trimmed
  • 1/4 x 25g coriander
  • 3 tbsp low fat natural yoghurt
  • 1 lemon, juice of ½, ½ cut into wedges
  • 2 mini naan breads

Method

  1. Heat the grill to medium-high. Put the kale in a large bowl with a pinch of salt, then massage for a few minutes to soften the leaves; set aside. On a large baking tray, rub 2 tsp gunpowder spice blend and 2 tsp oil all over the chicken. Grill for 5 minutes. Turn the chicken over, then stir the remaining 1 tsp oil through the kale and add this to the tray, too. Grill for another minutes, until the chicken is cooked through, the juices run clear and no pink meat remains.

  2. Meanwhile, ­finely chop the coriander stalks and stir these through the yogurt with the lemon juice and a pinch of the gunpowder spice blend; season. When the chicken is cooked, put the naans under the grill for a few minutes to warm through. Drizzle the yogurt mixture over the chicken and kale, scatter over the coriander leaves and serve with the lemon wedges and warm naans.

Cook’s tip

SIMPLE SWAPS

Use skin-on chicken thighs, if you prefer, or change it up with lamb chops or chunks of paneer. Use rice instead of naans to make this a gluten-free supper.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,271kJ/ 541kcals

Fat

21g

Saturated Fat

4.5g

Carbohydrates

45g

Sugars

5.9g

Fibre

7.1g

Protein

40g

Salt

2.4g

Shop this recipe

Sign in and book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot

Loading finished