Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(138 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 breasts, 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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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.
3rd May, 2012
Ok dish bit bland could hardly taste lemon,very filling meal though.
14th Mar, 2012
This was almost more of a broth than a main meal. It was ok, but not lovely. Not something I'd care to make again.
bluewings2's picture
2nd Mar, 2012
This was a meal that surprised me half way through... When I first started eating it I was disappointed and thought it was quite bland. But half way through I really started to enjoy it. I realised that ideally it needed to sit for a while before serving so that it could absorb all of the flavours. My boyfriend and his friend ate the leftovers the next day and they loved it and said it was full of flavour. So basically.... don't eat it straight away! Rest it for 20 minutes first. I added red peppers for extra veg and colour and served with couscous.
24th Jan, 2012
Made it for dinner tonight. Very delicous, and cinnamon is just perfect. I don't have coriander powde, so left it out. Added one sliced courgette after frying the meat. We enjoyed it with Arabic flat bread.
5th Jan, 2012
Only thing my wife changed was using leftover chicken breast and adding a tiny bit of fresh chilli. MEGA MEGA MEGA I will be having this again.
15th Nov, 2011
It was so easy to prepare and very tasty - However I did add some chilly flakes, a tsp of tomato puree and a handful of chopped dried apricots, it was delicious served with couscous. Will definitely cook this again.
15th Nov, 2011
Tasty served with Jasmine rice and a leftover Dhal.
7th Nov, 2011
Added garlic with the onion. Used a bit of crushed chilli for an extra kick. Thumbs up!


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