Chicken, chickpea & lemon casserole

Chicken, chickpea & lemon casserole

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(26 ratings)

Ready in 35-40 minutes


Serves 2
A low fat main meal that's both delicious and nutritious, and it freezes well

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal310
  • fat6g
  • saturates1g
  • carbs32g
  • sugars0g
  • fibre4g
  • protein34g
  • salt1.4g
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  • 175g new potato, halved (Charlotte would work well)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 medium onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 slices lemon, chopped



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin



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

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 450ml chicken stock
  • large skinless, boneless chicken thighs, trimmed of all fat and cut into cubes
  • ½ x 410g can chickpea
  • handful fresh coriander, chopped


  1. Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.

  2. Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

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Comments, questions and tips

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22nd Jan, 2017
Great family friendly recipe. This has become a regular meal for us. I use less cinnamon and add chopped carrots and celery to bulk out a bit. Delicious served with crusty bread and lemon zest.
26th Nov, 2016
Really love this recipe. Very low fat so filling and tasty for those watching their weight. I always cook the potatoes a bit longer and use LESS cinnamon. Been around for years this recipe and I'm still using it!
16th Mar, 2016
I have made this several times and find it tasty and comforting, with an almost Moroccan-vibe; so-much-so that it is now one of our winter-time staples. This seems like a lot of amendments but here are a few simple tweaks I have made to lift this dish from the original - 1.Use chicken breast cut into chunks instead of thighs. 2.Use four slices of lemon finely diced plus a teaspoon of the grated lemon zest. 3.Boil the potatoes until softened regardless of time stipulated on recipe above (common sense?). 4.Use a whole can of chickpeas and 2 tsp of cumin not 1tsp. 5.Check and add salt/pepper as necessary 5.Before adding coriander, thicken the sauce by mashing a tablespoon of flour with a tablespoon of butter (or use cornflour) and stir it through - then simmer for a couple of minutes to cook out the flour. 6. Add a squeeze of fresh lemon juice just before serving to lift the overall flavour. I find it is a quick and easy recipe and very comforting served with crusty bread!
19th Jan, 2016
This is vile! Worst recipe I have ever followed! Potatoes were hard and it was tasteless! I also didn't like cutting the thighs up into pieces. It went straight into the bin - don't waste your time. Stupidly, I didn't read the comments first!
10th Nov, 2013
I really enjoyed this. I added celery and carrots first too to make a tastier stock like liquid to start with and then added the other ingredients. Was enough for three people to have two meals each.
28th Apr, 2013
I made this for 4, so I doubled all the ingredients, and I made it in a pressure cooker so I only used 400ml of stock in total. I also omitted the potatoes as I served it with brown rice, and I added celery and carrots while it was cooking, and extra lemon when it was cooked and it was delicious!
7th Mar, 2012
A really lovely recipe, simple to make and delicious to eat. Served with brocollo one time, and then mixed vegetables the next. I don't think it really matters what vegetables you have it with, to be honest. I used BBQ seasoning, instead of cumin and cinammon, as I didn't have any, and it tasted very nice. Will make again! Following comments from previous users, I reduced the stock to 300mls.
12th May, 2011
This is absolutely disgusting - AVOID AT ALL COSTS!!!!! I just made it and might as well not have bothered because it was inedible.
7th Jan, 2011
It was quick, easy and cheap. However it was bland, looks terrible and not all that good. I would recommend finding another recipe as this one needs a lot of work.
31st Oct, 2010
Ok, nothing special.


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