Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(124 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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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Ingredients

  • 1 tbsp 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

    Onion

    un-yun

    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

    Cumin

    q-min

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

  • zest and juice 1 lemon

    Lemon

    le-mon

    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

    Spinach

    spin-atch

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

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.

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Comments (136)

nixkitz's picture
5

Lovely recipe. Have made variations on it with different ingredients and they've all tasted great.

ourcarol's picture
5

Yummy! I added roasted red peppers from a jar, sun dried tomatoes, some dried chilli flakes, and garlic. Also, a little more spice than recipe suggested. I made couscous, and added a vegetable stock cube and lemon juice to this (I left the lemon juice out of the main recipe) and then mixed the couscous in with the recipe when it was done. Sooo tasty and easy, will definately make this again!

irmgard2's picture
5

A lovely recipe for a week night dinner as it comes together very quickly and is on the table in a half hour. I served it with couscous which complemented the lovely Middle Eastern flavours. It reheats well also, which is a big bonus for me, as I often make enough to have leftovers for a second meal and to take for lunch. I will definitely make this again!

vgibson's picture
4

Very tasty and easy to make. I served it with cous cous, which was very nice.

cgreenslade's picture
2

Made last night - was nice but lack any definite flavor. Won't be making again in a hurry.

tracy_llewellyn's picture
4

we love this recipe, made it a couple of time and enjoyed it. i did add some boiled potatoes to the recipe along with some garlic and fresh chilli.

vpilky's picture
4

Very tasty and very easy, will deffinatly make it again

julierutland's picture
4

Easy to make and very yummy. Added sun dried tomatoes as people had suggested and served it with crusty bread and veg. Would definately make again.

jaki85n's picture
3

This was easy to make, I made it for 6 people, but it was really bland and colourless. A lot nicer and interesting recipes on this site!

abbeyway's picture

Easy to make, but too much lemony taste

philinbrighton's picture
4

This was great! I agree with others that it could use a bit more spice. I added more lemon juice too and stired through cooked rice at the end to make it a really great one pot meal.

I love it when something this healthy tastes this good!

karina_ams's picture
5

A perfect recipe for a midweekdiner. Quick, healthy and supertasty! We eat it at least once a month!

karina_ams's picture
5

A perfect recipe for a midweekdiner. Quick, healthy and supertasty! We eat it at least once a month!

peskypeeza's picture
2

Boyfriend didn't dig this at all and I wasn't overly impressed. I didn't much like the texture and it was all a bit thin and lacking in flavour. Wouldn't bother making again.

uratargetmarket's picture
5

Really easy and v tasty. Would recommend trying spring onions instead of onions, and frying cashew nuts with onions at start. Also add garlic as said here too

Great!

jude_123's picture
3

Was quite pleasing, I had never tried chick peas previously and this was my favourite element. I think I added a bit too much spice as it was a bit nippy. Spinach reduced alot more than I thought which was a bit of a bummer as got hungry during making and ate alot of it raw. Still tasted good and I think would be even nicer served with a great hunk of bread.

cazalty's picture
5

I took note of what other people said before making this dish. I added two cloves of garlic and a teaspoon of chilli powder, and a little more stock. Superb, I will definitely be making this one again!

stormyraincloud's picture
5

Absolutely delicious. Added sweetcorn and garlic, and served it with crusty bread to mop up the juices. A big hit with all the family. Will definitely make it again.

lizzieunderhill's picture

great little recipe, easy and quick and all the kids enjoyed it, a hit!

mrswoffington's picture
3

Boyfriend seemed to like the Moroccan vibe - nice lemony taste but it was slightly lacking in flavour overall. Still, very quick and healthy and may well try again with more spice and some red peppers.

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