Lemon-spiced chicken with chickpeas

Recipe uploaded by

Good Food

40 ratings

Recipe by Good Food

Leave a comment or rate this recipe

Tested

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.
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.
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.

Per serving

290 kcalories, protein 42g, carbohydrate 14g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.03 g

'I served this perfectly balanced, healthy meal with lots of crusty bread to mop up the sauce. The combination of spices, chicken, lemon and chickpeas was wonderful.'

Latest comments and suggestions

Results 1-20

• becky

  29 January 2008

  becky rated and commented on this recipe

  

  Mmm, this was a hit with my family-we loved the flavour combo, it was really easy and quick, and i actually used left over roast chicken from sunday's lunch, which worked well. Will def make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• FAVE FOOD

  30 January 2008

  FAVE FOOD commented on this recipe

  I halved the recipe and added 2oz of risotto rice for a hearty meal also thought the chicken could be omited and you could serve as a side dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katiekoo

  30 January 2008

  Katiekoo rated and commented on this recipe

  

  very tasty and low fat!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• higgsy

  01 February 2008

  higgsy commented on this recipe

  I used quorn instead of chicken and it tasted just as good. Will definitely make this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jean

  01 February 2008

  Jean rated and commented on this recipe

  

  Easy to make but not my favourite good food recipe really.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hilary Bruce

  01 February 2008

  Hilary Bruce commented on this recipe

  Was surprised how goot this tasted, served it with rice. Yum Will make again as health and easy to make after work.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wckdgfy

  01 February 2008

  wckdgfy commented on this recipe

  Sounds good, think I'll try it with boneless chicken thighs, maybe a little more fat but also a little more taste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maggietaylor

  02 February 2008

  maggietaylor rated and commented on this recipe

  

  This is a lovely recipe that gets better if left to stand for a while. The flavours merge together really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel f

  03 February 2008

  Rachel f rated and commented on this recipe

  

  Fabulous and so easy to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kcikingkatie

  04 February 2008

  kcikingkatie rated and commented on this recipe

  

  Easy and delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• phildelahaye

  04 February 2008

  phildelahaye rated and commented on this recipe

  

  Much tastier than I was expecting - the flavours work really well together and my other half liked it too. My only criticism is lack of colour, it looks a bit bland. Next time I might add some red pepper or carrot strips to add a bit of colour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• julia

  05 February 2008

  julia rated and commented on this recipe

  

  i added a few sun dried tomatoes to give the dish a little more colour

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Little Miss Chef

  08 February 2008

  Little Miss Chef rated and commented on this recipe

  

  This is really nice! I used a 350g pack of quorn chunks instead of chicken & veg stock instead of chicken stock - also added garlic at the onion stage and chargrilled red peppers at the spinach stage. Served it with brown rice and natural yoghurt - really good :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Limonene

  11 February 2008

  Limonene commented on this recipe

  Yummy! Subbed extra spinach for the chickpeas as I'd run out. Really clean tasting and the cinnamon/lemon combo worked well. Served with broccoli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• donna

  14 February 2008

  donna rated and commented on this recipe

  

  suprisinly tasty, kids and partner all really enjoyed this, will make this again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janet

  16 February 2008

  Janet rated and commented on this recipe

  

  Really tasty meal, I served it with some crusty bread. Great after work recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Webby

  19 February 2008

  Webby rated and commented on this recipe

  

  I made this last night and me and my boyfriend really enjoyed it, next time I would probably add a bit more spices to it. I added red pepper and some cherry tomatoes just for some extra colour, and I service it with some new potatoes, but I think next time I will just serve it with some crusty bread.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MISCHEF

  22 February 2008

  MISCHEF rated and commented on this recipe

  

  A real winner! Light yet filling. We had it with bread to mop up the lovely juices.. mmmmmm

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• orbvalley

  23 February 2008

  orbvalley rated and commented on this recipe

  

  Surprisingly nice and refreshingly different. I used leeks instead of onion, added cherry tomatoes and served with rice. Would have preferred sun dried tomatoes as someone suggested but didn't have any.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kat

  24 February 2008

  kat rated and commented on this recipe

  

  this was easy to make, but there was hardly any flavor i kept to the recipe and found it needed more spice and more lemon

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/5160/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 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 chickpeas , drained
• 200ml chicken stock
• 250g bag spinach

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• The lunch crunch
• Eat your way to fabulous skin
• The healing power of herbs

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

2 of 5-a-day

Ingredients

• 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 chickpeas , drained
• 200ml chicken stock
• 250g bag spinach

Per serving

290 kcalories, protein 42g, carbohydrate 14g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.03 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.