Lemon-spiced chicken with chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp sunflower oil
- 1 onionhalved and thinly sliced
- 4 skinless chicken breastscut into chunks
- 1 cinnamon stickbroken in half
- 1 tsp ground coriander
- 1 tsp ground cumin
- zest and juice 1 lemon
- 400g can chickpeadrained
- 200ml chicken stock
- 250g bag spinach
Nutrition: per serving
- kcal290
- fat7g
- saturates1g
- carbs14g
- sugars3g
- fibre4g
- protein42g
- salt1.03glow
Method
step 1
Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
step 2
Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
step 3
Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
