Lemon-spiced chicken with chickpeas
recipe
Lemon-spiced chicken with chickpeas
No commentsIngredients
- Counts as 2 of 5-a-day, low fat
- 1 tbsp sunflower oil
- 1 onion, halved and thinly sliced
- 4 skinless chicken breasts, cut into chunks
- 1 cinnamon stick, broken in half
- 1 tsp each ground coriander and cumin
- zest and juice 1 lemon
- 400g can chickpeas, drained
- 200ml/7fl oz chicken stock
- 250g bag spinach
Serves:
4
Preparation:
5
Cook Time:
15
Total Time:
20min
Directions
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- Heat the oil in a large frying pan, then fry the onion gently for mins. Turn up the heat and add the chicken, frying for about mins until golden.
- Stir in the spices and lemon zest, fry for more min, then tip in the chickpeas and stock. Put the lid on and simmer for mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for mins, then stir through. Squeeze over the lemon juice just before serving.
Source: Good Food magazine
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