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Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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A star rating of 3.9 out of 5.224 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

  • Freezable (2 of 5-a-day)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal290
fat7g
saturates1g
carbs14g
sugars3g
fibre4g
protein42g
low insalt1.03g
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Ingredients

  • 1 tbsp sunflower oil
  • 1 onion , halved and thinly sliced
  • 4 skinless chicken breasts , cut into chunks
  • 1 cinnamon stick , broken in half
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • zest and juice 1 lemon
  • 400g can chickpea , drained
  • 200ml chicken stock
  • 250g bag spinach

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2008

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Overall rating

A star rating of 3.9 out of 5.224 ratings
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