Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of rapeseed oil in a large wok or deep frying pan over high heat until shimmering.

2. 2

   Add 500 grams of thinly sliced chicken breast to the hot pan and stir-fry for 4-5 minutes until browned and mostly cooked through, then remove the chicken and set it aside.

3. 3

   Add 500 grams of diced new potatoes and 2 large thinly sliced leeks to the same pan, stirring occasionally and cooking for 8-10 minutes until the potatoes are tender and lightly browned.

4. 4

   Stir in 3 minced cloves of garlic and the finely diced rind of 1 preserved lemon into the vegetables and cook for an additional 1 minute until fragrant.

5. 5

   Return the cooked chicken to the pan along with 100 grams of chopped kale, 2 tablespoons of Scotch whisky, 1 teaspoon of whole grain mustard, 120 ml of chicken stock, and 1 tablespoon of honey.

6. 6

   Toss all ingredients together and continue to stir-fry for 3-5 minutes, allowing the sauce to slightly reduce and the kale to wilt, seasoning with salt and black pepper to taste before serving immediately.