- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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…
- 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…
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.
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.
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.