Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(126 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

    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

    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

    Cumin

    q-min

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

  • zest and juice 1 lemon
    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

    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, questions and tips

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edinburgh_col
17th Sep, 2011
4.05
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
28th Aug, 2011
5.05
sorry 4got to rate it
sabrina74
28th Aug, 2011
5.05
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
8th Jul, 2011
4.05
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
29th Jun, 2011
3.05
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
29th May, 2011
5.05
very good and very quick and easy!
richard3107
2nd Mar, 2011
4.05
Lovely meal and easy to prepare after work. Went well with wholemeal pitta bread. Yum, wholesome and healthy!
wheelz99
22nd Feb, 2011
5.05
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.
emmacpearce
21st Feb, 2011
3.05
So simple to make - needed more spice than suggested - will defo make again - big hit
sumbids
11th Feb, 2011
3.05
Healthy and quick,but added a pinch of turmeric for colour, some crushed pepper and more of the spices.

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