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 Dec, 2010
Took advice from others who had made this dish and added a roasted pepper for colour and extra flavour, turned out perfect!
20th Aug, 2010
Kat has it right, a little flavourless the first time I did it, but just be a little braver with the spices and squeeze in a bit of lemon juice too! Oh yeah, no spinach once so used fresh French/green beans/fine beans, just as good!
13th Aug, 2010
Really tasty dinner but just not enough strong flavour! I was generous with the seasoning and spices but definatly could have done with a bit more. I reccomend alot more coriander, cumin and lemon zest. Also would add some garlic near the beggninig to give it more flavour!
5th Jul, 2010
Nice recipe, a great way to have kids eat their vegetables (I added carrots as well). I agree with some of the others that it can use a bit of additional flavors when you serve this to grown-ups. Add a bit of dried chili peppers to spice it up.
29th Jun, 2010
Oops forgot to add the cinamon stick - a wee sprinkle at the end did the trick though. Really tasy and quick recipe - served with pitta bread. I used chicken thigh fillets instead of chicken breasts for a cheaper and tastier option.
sophielydon's picture
28th Jun, 2010
Loved it! Subtle, but that's not to be confused with lacking in flavour. I did add more lemon and stock than the recipe stated which may have pepped it up, but it's so simple and quick I will definitely be making again. Great one for kids too.
18th Jun, 2010
A winner in our house! I din't have any spinach but used brocolli instead and still lovely. Am looking forward to trying it again with spinach.
15th Jun, 2010
Fantastic. We used half the chicken, and lemon juice, substituted spring greens for the spinach, and had it on it's own in a bowl. Delicious.
cinemike's picture
10th Jun, 2010
How much weight of dried chickpeas soaked = a can drained???
30th May, 2010
Lovely recipe will definitely make this one regularly. I used lots of lemon juice as I didn't have an actual lemon. Deceptively filling - served on it's own.


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