Lemon spiced chicken with chickpeas
Chef:
Domini Kemp
Prep:
15 mins
Cook:
20 mins
This lovely chicken and chickpea dinner can be whipped up very quickly, and adding greens can just mean a bag of rocket or some Swiss chard rather than baby spinach.
Good glug of olive oil
1 onion, peeled and diced
4 skinless chicken breasts, diced in bite-sized chunks
Salt and pepper
½ cinnamon stick (approx. 8cm)
1 tsp ground coriander
1 tsp ground cinnamon
Zest and juice of 2 lemons
400g chickpeas, drained and rinsed
350ml chicken stock
250g baby spinach
In a large saucepan with a lid, heat up the olive oil and sauté the onion until soft.
Add in the chicken and turn up the heat and season well.
When you’re starting to get good colour on the chicken, add in the spices and continue to cook to get even more colour on the chicken.
After another few minutes, add the lemon juice and zest. Then add in the chickpeas and stock.
Mix well put the lid on and simmer very gently for about 12-15 minutes.
Taste and adjust seasoning and then add in the spinach before serving and let it just wilt.
You can add stock if you would like it to be a bit more soupy or like a stew. You can also simmer without a lid if you prefer something dryer.
Don’t forget to remove and discard the cinnamon stick before serving.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Chicken, Stock/Broth
Recipe Type
Dinner, Quick Meals
Level of Difficulty
Easy
