Chicken, chickpea & lemon casserole

Recipe uploaded by

CJ Jackson

8 ratings

Recipe by CJ Jackson

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1. Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
2. Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

Per serving

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

Latest comments and suggestions

• 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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• Jubin Mama

  30 March 2009

  Jubin Mama 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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http://www.bbcgoodfood.com/recipes/1013/

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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

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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