Chicken, chickpea & lemon casserole

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• tanyah

  05 January 2008

  tanyah rated and commented on this recipe

  

  Very tasty and fresh but so watery - more like a soup!!

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• Belkey

  13 March 2008

  Belkey rated and commented on this recipe

  

  I agree, this is too watery, use less stock, probably about 300ml.

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• shimasue

  12 September 2008

  shimasue rated and commented on this recipe

  

  Used 300ml of stock instead of 450ml, it was still a little watery but an excellent tasty meal; quick and easy.

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• Ermintrude75

  27 January 2009

  Ermintrude75 rated and commented on this recipe

  

  Good call on the stock, with 300ml it's just about right. Due to being lazy I put my veg (leeks) in with everything else and it was fine. This would be really easy to vary - I might try it with lamb and a dab of harissa paste next time.

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• lostkat

  29 March 2009

  lostkat rated and commented on this recipe

  

  Really tasty recipe and so very easy to make too. Will definitely be making this again. I used a whole can of chickpeas because I didn't have any need for the other half and I thickened the liquid a bit with some cornflour. Good suggestion on including the veg with the casserole Ermintrude. I think I might do that next time.

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• Rotherhithe Man

  30 March 2009

  Rotherhithe Man commented on this recipe

  Sounds like a wonderful recipe and will take account of comments re stock etc. How many chicken thighs does the recipe need? Isn't specified above - would be useful if it was. Thanks in advance for replies

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• Bren's Bites

  22 June 2009

  Bren's Bites commented on this recipe

  I'm going to try this for a dinner party. Thanks for the tip re stock. Any ideas for a wine to go with it?

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• placebo_effect

  08 July 2009

  placebo_effect rated and commented on this recipe

  

  I didn't enjoy this meal at all. The sauce was like some muddy brown water with no flavour. It definitely needed an extra ingredient or two to give it some flavour because chickpeas, chicken, potatoes and broccoli (I served it with broccoli as suggested) are all bland.

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• Dave

  17 September 2009

  Dave rated and commented on this recipe

  

  I found this quite tasty and easy to make. Following Shimasue's advice I reduced the stock to 300ml and it worked out quite well so thanks for the tip. To fill it out a bit I added a stick of celery, half a green bell pepper, and 2 carrots. For taste I added some parsley as well. This gave us two generous portions plus enough for a packed lunch next day, so a good job all round.

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• Sara Lois

  02 October 2009

  Sara Lois rated and commented on this recipe

  

  I have had far better recipes from this website. It might be nutritional but it really is bland and lack-lustre. My 14-month-old daughter refused to eat it - and we struggled, too. And I'm not a terrible cook by any means! I would go as far as to suggest that this recipe is removed from the website. It's the worst meal I can ever remember making. Sorry!

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• woodsy

  31 March 2010

  woodsy rated and commented on this recipe

  

  This is a great recipe. The lemon and spices make a fantastic taste combination. So delicious. I used two chicken breasts instead of thighs and it worked out great.

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• Rosie

  21 August 2010

  Rosie commented on this recipe

  I see what everyone means about it being watery. I used 300ml stock, but still watery. May need some bread to mop up the juice, though then it becomes carb heavy. It seems to taste okay (though froze most of it so yet to eat a whole portion).

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• Charlene

  02 September 2010

  Charlene rated and commented on this recipe

  

  I think this is a nice recipe, but I did make a few changes. I wasn't so worried about the low-fat aspect, so I began by frying the onion in a little olive oil for a few minutes until soft. I then added the spices (I used ground mixed spice instead of cinnamon) and the garlic and fried for a few more minutes until fragant. Then I added the potatoes to brown them a little and finally the chicken, which I fried until starting to brown. Then I added the chicken stock and the rest of the ingredients until everything was well cooked. It was yummy!

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• diane7liverpool

  18 October 2010

  diane7liverpool commented on this recipe

  I agree with Charlene, I wasn't concerned with keeping this low fat so browned everything first and thickened the sause..............very tasty!

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• pennyrid

  31 October 2010

  pennyrid rated and commented on this recipe

  

  Ok, nothing special.

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• Chrispy bits

  07 January 2011

  Chrispy bits rated and commented on this recipe

  

  It was quick, easy and cheap. However it was bland, looks terrible and not all that good. I would recommend finding another recipe as this one needs a lot of work.

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• carolscotland1983

  12 May 2011

  carolscotland1983 rated and commented on this recipe

  

  This is absolutely disgusting - AVOID AT ALL COSTS!!!!! I just made it and might as well not have bothered because it was inedible.

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• happy days

  22 December 2011

  happy days rated this recipe

  

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• Starry_Night

  07 March 2012

  Starry_Night rated and commented on this recipe

  

  A really lovely recipe, simple to make and delicious to eat. Served with brocollo one time, and then mixed vegetables the next. I don't think it really matters what vegetables you have it with, to be honest. I used BBQ seasoning, instead of cumin and cinammon, as I didn't have any, and it tasted very nice. Will make again! Following comments from previous users, I reduced the stock to 300mls.

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• Beth

  28 April 2013

  Beth rated and commented on this recipe

  

  I made this for 4, so I doubled all the ingredients, and I made it in a pressure cooker so I only used 400ml of stock in total. I also omitted the potatoes as I served it with brown rice, and I added celery and carrots while it was cooking, and extra lemon when it was cooked and it was delicious!

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Ingredients

• 175g new potatoes , halved (Charlotte would work well)
• 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
• ½ x 410g can chickpeas
• handful fresh coriander , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 35-40 minutes

Low-fat

Ingredients

• 175g new potatoes , halved (Charlotte would work well)
• 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
• ½ x 410g can chickpeas
• handful fresh coriander , chopped

Per serving

310 kcalories, protein 34g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 4g, salt 1.4 g

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