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Lemon-spiced chicken with chickpeas

Written by on 5 September 2020


  • 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 ground coriander
    1 tsp ground cumin
  • zest and juice 1 lemon
  • 400g can chickpea , drained
  • 200ml chicken stock
  • 250g bag spinach


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.
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.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.
Serve with rice or Spaghetti

Bon appetite !!

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