Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(125 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Nutrition and extra info

  • 2 of 5-a-day
  • Healthy

Nutrition: per serving

  • kcal290
  • fat7g
  • saturates1g
  • carbs14g
  • sugars3g
  • fibre4g
  • protein42g
  • salt1.03g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 skinless chicken breast, cut into chunks
  • 1 cinnamon stick, broken in half
  • 1 tsp ground coriander
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g can chickpea, drained
  • 200ml chicken stock
  • 250g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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.

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Comments (137)

rreitsma's picture

Nice recipe, a great way to have kids eat their vegetables (I added carrots as well). I agree with some of the others that it can use a bit of additional flavors when you serve this to grown-ups. Add a bit of dried chili peppers to spice it up.

jonana's picture

Oops forgot to add the cinamon stick - a wee sprinkle at the end did the trick though. Really tasy and quick recipe - served with pitta bread. I used chicken thigh fillets instead of chicken breasts for a cheaper and tastier option.

sophielydon's picture

Loved it! Subtle, but that's not to be confused with lacking in flavour. I did add more lemon and stock than the recipe stated which may have pepped it up, but it's so simple and quick I will definitely be making again. Great one for kids too.

argosdiva's picture

A winner in our house! I din't have any spinach but used brocolli instead and still lovely. Am looking forward to trying it again with spinach.

escorchio's picture

Fantastic. We used half the chicken, and lemon juice, substituted spring greens for the spinach, and had it on it's own in a bowl. Delicious.

cinemike's picture

How much weight of dried chickpeas soaked = a can drained???

melissatowers's picture

Lovely recipe will definitely make this one regularly. I used lots of lemon juice as I didn't have an actual lemon. Deceptively filling - served on it's own.

little_mz's picture

After all the comments about the leftovers being even tastier, I made this last night (along with some cous cous) to take into work with me for lunch today It was quick and easy to make, and nice enough tasting, but lacking something. I think I'll try garlic and or chili next time, and maybe more lemon, as other posters have suggested.

danyajeffrey's picture

Easy but bland

drfabio's picture

Yum! Easy and quick to make. Added more spice though - it was a bit bland for me otherwise.

rparnell's picture

Not bad but it was a little bland even with the spices and the 'sauce' was very watery. Not sure I'll be giving it another go if I'm honest

whizzkid21150's picture

Without doubt the dullest, most tasteless meal I have ever found on the GoodFood site until I added substantially more of the spices, some seasoning, and a little chilli. This dish has good component parts but you definitely need to adjust the quantities of almost everything to make it remotely tasty.

minoumouse2's picture

Very tasty - I used chicken thighs instead of chicken breasts and simmered it for a lot longer, probably about 40 minutes before adding some easy cook brown rice. I'd used more chicken stock then the recipe said to allow for the rice absorbing some of the liquid. I substituted watercress for the spinach and added some broccoli florets a few minutes before the end of cooking to make a complete meal in a pot. Definitely a meal to make again.

madeleineyoung's picture

I thought this was delicious. I probably added more spice than suggested. I did think that the half I froze and then reheated tasted better than when it was first made. I served it with couscous with toasted almonds stirred through it.

Lovely72's picture

Nice recipe although we found it a bit too watery. Would perhaps try again but with less stock or would try and thicken up before serving. Served with couscous but thought that was a bit too much, next time would serve just with vegetables. Nice flavours though.

scotty0909's picture

This dish was amazing, the flavours were really good together, it also freezes well, defo a winner in my books.

sarahbroon's picture

Very tasty and easy to prepare. Spice combinations delicious! Added a handful of frozen broad beans and would probably add a few more veg next time.

eleanormayo's picture

I found this a bit thin to be honest, even after adding extra green veggies. A good fall back option, but not one that is a must to do again.

leamac83's picture

Yummy!! Ok i changed it slightly, had no spinach so used rocket and added a few cherry toms for colour also added a spoon of tomato puree to thicken the sauce. Served it with cous cous with toasted pine nuts and corriander and it was delicious. Would definatley make this again and again.

eimears's picture

delicious and really quick. added a tin of tomatoes after step 2 and simmered for half an hour.


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