Waitrose and Partners
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!

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!

5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fat
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g essential kale
  • 2 tsp Cooks' Ingredients Gunpowder Spice Blend, plus a pinch
  • 3 tsp sunflower oil
  • 4 chicken thigh fillets, excess fat trimmed
  • ¼ x 25g pack coriander
  • 3 tbsp low fat natural yoghurt
  • 1 lemon, juice of ½, ½ cut into wedges
  • 2 mini naan breads


  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


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.


Typical values per serving when made using specific products in recipe


2,271kJ/ 541kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating