Lemon-Spiced Chicken With Chickpeas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another healthy looking recipe I have collected and intend to try. I am eating a lot of beans and pulses these days and another way to use chickpeas is never a bad thing. I collected this recipe from the February 2008 copy of the BBC Good Food Magazine. The recipe says that it is suitable for freezing. Ingredients:
1 tablespoon sunflower oil |
1 onion, halved and thinly sliced |
4 boneless skinless chicken breasts, cut into chunks |
1 cinnamon stick, broken in half |
1 teaspoon ground cilantro |
1 teaspoon ground cumin |
1 lemon, juice and zest of |
1 (15 ounce) can chickpeas, drained |
7 fluid ounces chicken stock |
8 ounces spinach |
Directions:
1. Heat the oil in a large frying pan.
2. Fry the onion gently for five minutes.
3. Turn up the heat and add the chicken.
4. Fry for about 3 minutes until golden.
5. Stir in the spices and the lemon zest and fry for 1 more minute.
6. Tip in the chickpeas and stock.
7. Put the lid on and simmer for 5 minutes.
8. Season to taste and then tip in spinach and re-cover.
9. Leave the spinach to wilt for 2 minutes and then stir through.
10. Squeeze over the lemon juice just before serving.
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