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Chicken, chickpea & lemon casserole

Chicken, chickpea & lemon casserole

A star rating of 3.3 out of 5.27 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 35-40 minutes
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal310
fat6g
saturates1g
carbs32g
sugars0g
fibre4g
protein34g
low insalt1.4g
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Ingredients

  • 175g new potato , halved (Charlotte would work well)
  • 1 medium onion , thinly sliced
  • 2 slices lemon , chopped
  • 2 garlic cloves , roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 450ml chicken stock
  • large skinless, boneless chicken thighs , trimmed of all fat and cut into cubes
  • ½ x can chickpea
  • handful fresh coriander , chopped

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2004

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Overall rating

A star rating of 3.3 out of 5.27 ratings
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