Lemon Chicken & Cavolo Nero Stew
- ⏰ Prep: 15 minutes
- 🧑🍳 Cook: 45 minutes
- 🍽️ Serves 4
Ingredients
- 500g chicken breast fillet, diced
- 1 tbsp plain flour
- 1½ tsp LoSalt
- 1 onion, cut into small chunks (200g)
- 1 red pepper, diced (180g)
- 1 very low salt chicken stock cube
- Zest and juice 1 lemon
- 200g couscous
- 200g cavolo nero, thick stalks removed and sliced
Method
- Preheat the oven to 200oC, gas mark 6.
- Toss the chicken in the flour with 1 tsp LoSalt and black pepper.
- Heat the oil in a large frying pan and fry the chicken for 3 minutes, add the onion and pepper for a further 2 minutes.
- Dissolve the stock cube in 300ml boiling water.
- Stir the lemon zest, juice and the stock into the chicken and bring to the boil.
- Transfer to a casserole dish, cover and bake for 45 minutes.
- Meanwhile, place the couscous in a bowl with the remaining LoSalt and pour over 250ml boiling water, cover and leave for 5 minutes, fluff up with a fork.
- Cook the cavolo nero in boiling water for 3 minutes, drain then stir into the stew. Serve with the couscous.
Cooking tip:
Try with boneless chicken thighs and swap the cavolo nero for shredded kale.
Each serving contains
-
Fat
6g
9% -
Saturates
1.1g
6% -
Sugars
6.5g
7% -
Salt
0.21g
4%
of your guideline daily amount
LoSalt®
About us
Family owned and produced in Scotland, LoSalt® is on a mission to help the consumer “Season with Sense™”. Globally available, LoSalt® is the healthier alternative for seasoning, cooking and baking delivering 66% less sodium than regular table, sea and rock salts, without compromising on flavour.
