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!
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
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.
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.
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.