Lemon-spiced chicken with chickpeas

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• Sue Spink

  27 February 2008

  Sue Spink rated and commented on this recipe

  

  I absolutely loved this recipe. I used chicken thighs for added flavour and added red pepper for colour. I also added risotto rice to make it a one pot meal. You need extra stock for the rice to absorb. Will definately use again.

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• Moschops

  03 March 2008

  Moschops rated and commented on this recipe

  

  Found the flavour very bland, will do similar again but add garlic and chilli.

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• Toni

  04 March 2008

  Toni rated this recipe

  

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• Frantic Flapjack

  07 March 2008

  Frantic Flapjack rated and commented on this recipe

  

  I was looking forward to this as it sounded healthy and tasty but was a bit disappointed. Although it was quick to cook, it lacked flavour and wasn't very pleasing to look at.

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• reebs

  07 March 2008

  reebs commented on this recipe

  I too used Quorn, and added some dried chilli flakes and garlic, and sliced roasted red pepper for colour. Absolutely delicious, and so unbelievably quick and easy. Served it with basmatic rice steamed with a cinammon stick and a split cardammom pod, and then stirred in some melted butter at the end. Yum. Another good food hit, will def be making this again and again, as I love the spinach, chick pea combo.

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• reebs

  07 March 2008

  reebs rated and commented on this recipe

  

  meant to do the 5 stars thing too!

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• Andrew

  08 March 2008

  Andrew commented on this recipe

  Lovely - and very easy!

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• Liana's best

  08 March 2008

  Liana's best commented on this recipe

  I agree with above comments, nice and easy recipe, but next time I'll try marinating the chicken with the spices first, there wasn't enough flavor there... Might dust the chicken with a bit of flour as well, the sauce was a bit too watery for me. Will definetly give it another try.

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• sentinel

  11 March 2008

  sentinel rated this recipe

  

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• Gemma Russell

  11 March 2008

  Gemma Russell rated and commented on this recipe

  

  I think the next time i make this i will substitute the chick peas for something else, maybe mushrooms or peppers. But it was quick and easy to do. We had it with cous cous, which was really tasty!

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• jac

  13 March 2008

  jac rated and commented on this recipe

  

  TRIED THIS FOR TEA WITH PLAIN RICE,VERY NICE,USED ROCKET INSTEAD OF SPINACH,

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• rebeccam

  14 March 2008

  rebeccam rated and commented on this recipe

  

  Very Tasty

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• kcikingkatie

  17 March 2008

  kcikingkatie commented on this recipe

  this tastes so good! and is so healthy. a perfect dinner :)

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• Von

  19 March 2008

  Von rated and commented on this recipe

  

  Very tasty. Have made it a few times now and add a couple of cloves of garlic for a bit of extra flavour. I serve it with cous cous (with some coriander stirred in before serving).

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• REM

  20 March 2008

  REM commented on this recipe

  So easy and really delicious! I added a red pepper and some sun dried tomatoes and put in 50ml more stock for a bit more juice for the crusty bread to soak up!

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• leeanne

  21 March 2008

  leeanne commented on this recipe

  The recipe was quite nice, however good food have far more delicious recipes to try. don't think I will make again,

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• Mike

  23 March 2008

  Mike commented on this recipe

  Enjoyed this dish - floavours we wonderful. Served it with some couscous.

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• Erin

  28 March 2008

  Erin commented on this recipe

  I'm making this tonight - can't wait, sounds divine! i think i'll add some sundried tomatoes as suggested above so colour it a bit.

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Annette

  05 April 2008

  Annette rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preparation 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, sugar 3g, salt 1.03 g

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