Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(129 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, questions and tips

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14th Nov, 2012
Tasty and easy to do. Healthy and filling. Added couscous to bulk it up. Equally nice with rice.
8th Nov, 2012
Tasty, quick and simple... perfect weeknight meal. Serve with couscous for a traditional moroccan taste. i definitely will be cooking this again!
5th Nov, 2012
Haven't made this recipe yet as I don't like spinach! Has anyone made it without or with a different veg?
3rd Nov, 2012
at what point would i freeze this?
15th Oct, 2012
Easy to make but not the tastiest recipe. I wouldn't make this again.
7th Oct, 2012
I've made this twice now. First time I followed the recipe and it was lovely. Second time, I added ginger, garlic, a bit more cumin and chilli and it went from lovely to GORGEOUS!
6th Oct, 2012
Really tasty and easy to make!
4th Aug, 2012
Easy to make and absolutely scrumptious. I was cooking for 3, so there were some leftovers which were soon scooped up for seconds. Next time I will make sure there's some nice bread to serve with it to soak up the sauce!
4th Aug, 2012
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
22nd Jun, 2012
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.


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