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Chicken, chickpea and lemon casserole

Cook: 30 mins
Chicken, chickpea and lemon casserole

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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