Chicken, chickpea and lemon casserole
Cook:
30 mins
175g new potatoes
1 medium onion, thinly sliced
2 slices lemon, chopped
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
Large skinless, boneless chicken thighs, trimmed of all fat and cut into cubes
200g chickpeas
Handful fresh coriander , chopped
Add the potatoes, onion, lemon and garlic to a casserole or heavy saucepan.
Add a little of the ground spices and season lightly.
Mix together and then pour in the stock. Bring to the boil and leave to simmer for 10-12 minutes until the potatoes are tender.
Add the chicken and chickpeas, pop on the lid and simmer gently for 10-12 minutes more or until the chicken is cooked through.
Stir in the coriander.
Serves
2
Cooking Time
30 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Stew, One Pot
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
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