Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep lemon
Preheat the oven to 200°C/180°C fan. Slice half of the lemon into rounds and set them aside. Juice the remaining lemon directly into a baking dish. Add the soysauce and honey. Whisk. Turn the chicken in the marinade until coated.
Tip!Marinate the chicken for up to 24 hours in advance!
2 Bake chicken
Top the chicken with the whole thyme sprigs, a generous pinch of salt and the lemon slices. Add the cherrytomatoes to the the baking dish. Bake for 15-20 min or until the chicken is cooked through.
Meanwhile, strip and finely chop the the kale leaves. Peel and finely chop the onion and garlic.
4 Cook kale
Heat a non-stick pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and salt. Fry for 5 min. Add the garlic and fry for 1 min. Add the kale and fry for 5 min or until the kale begins to wilt.
Add the cream and 0.5/0.5/1 chickenstockcube and simmer, covered, for 15 min or until the kale begins to soften. Add a splash of water if needed.
Divide the creamy kale and baked tomatoes among plates. Slice and serve the chicken alongside. Drizzle with any remaining lemonthyme juices from the baking dish.