Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(110 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Nutrition and extra info

Additional info

  • 2 of 5-a-day
Nutrition info

Nutrition per serving

kcalories
290
protein
42g
carbs
14g
fat
7g
saturates
1g
fibre
4g
sugar
3g
salt
1.03g

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

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Method

  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.

Recipe from Good Food magazine, February 2008

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Comments

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nickyphillips's picture
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Easy to make and absolutely scrumptious. I was cooking for 3, but made amount listed for 4 so we had some leftovers which were soon scooped up for seconds.

Think next time I will make sure there's come nice bread to serve with it to soak up the sauce.

bluewings2's picture
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I made this for the second time and have bumped by 4 star rating up to a 5 star because I added extra lemon juice, loads of ceyanne pepper and red peppers. I also left this in the wok with the lid on for a couple of hours before re-heating and serving to really let all the flavours merge and get absorbed. The extra lemon juice and spices really made the whole meal delicious and I could have eaten it 3 times over.

kazza690's picture
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Ok dish bit bland could hardly taste lemon,very filling meal though.

christopherpm's picture
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This was almost more of a broth than a main meal. It was ok, but not lovely. Not something I'd care to make again.

bluewings2's picture
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This was a meal that surprised me half way through... When I first started eating it I was disappointed and thought it was quite bland. But half way through I really started to enjoy it. I realised that ideally it needed to sit for a while before serving so that it could absorb all of the flavours. My boyfriend and his friend ate the leftovers the next day and they loved it and said it was full of flavour.

So basically.... don't eat it straight away! Rest it for 20 minutes first.

I added red peppers for extra veg and colour and served with couscous.

anahitavak's picture
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Made it for dinner tonight. Very delicous, and cinnamon is just perfect. I don't have coriander powde, so left it out. Added one sliced courgette after frying the meat. We enjoyed it with Arabic flat bread.

bucketmatt's picture

Only thing my wife changed was using leftover chicken breast and adding a tiny bit of fresh chilli.
MEGA MEGA MEGA
I will be having this again.

Ladyratatouille's picture
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It was so easy to prepare and very tasty - However I did add some chilly flakes, a tsp of tomato puree and a handful of chopped dried apricots, it was delicious served with couscous. Will definitely cook this again.

petecowell's picture
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Tasty served with Jasmine rice and a leftover Dhal.

sirild's picture
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Added garlic with the onion. Used a bit of crushed chilli for an extra kick. Thumbs up!

abroekman's picture
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LOVE this recipe. Easy to make, tastes delicious (love the tangy lemon) and freezes well. We cook for two only and both work full time so are crazy for recipes that gives us more than one meal from a single effort. Definite winner this one!

katycooks's picture
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Okay, having read the many comments on lack of flavour, and the things that people added, I decided to use this recipe as a base and use what I had available. While the onion was softening (which always takes much longer than quoted), I marinated the chicken in the dry spices - and used more spice than the recipe quotes and also added some chilli. I added garlic, sun-dried tomatoes and some chopped piquant peppers, and also added some rice. And instead of spinach, which I don't like, I added some cavolo nero, which worked out brilliantly. Result? Delicious! Fresh, lemony, one-pot goodness for a Wednesday evening. You have to love the comments sections on these recipes - they really are useful I find.

edinburgh_col's picture
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Really nice recipe - I added some chilli powder and paprika. Left out the chicken and added kidney beans and butter beans - makes a lovely vegetarian dish!

sabrina74's picture
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sorry 4got to rate it

sabrina74's picture
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i only used 1/2 tin of chickpeas, as im not a fan, but so easy and delicious and low in FAT, what more can u want!!! i served it with green veg courgettes gtreen beans, and some saute potatoes DELICIOUS!! i will make this again and again

tourer-dan's picture
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Great high protein and filling midweek food. I made it without the lemon, cooked with a good pinch of chilli flakes, then served with the Harissa Couscous (on this site) sprinkled all over with coriander leaves. Recommended.

kategoudy's picture
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Im on the fence with this one. It was definitely quick and easy to make which makes it perfect for a midweek meal but im not sold on the flavour. It was probably a little bland for me and my husband wasnt overly keen on the flavour and content so wont be making again in a hurry. Sorry!

fgrobbo's picture
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very good and very quick and easy!

richard3107's picture
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Lovely meal and easy to prepare after work. Went well with wholemeal pitta bread. Yum, wholesome and healthy!

wheelz99's picture
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Wonderful flavoured quick dish. I left out the lemon zest just juice and cinnamon stick. I think I will add garlic as I think it goes well with this dish.

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