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Ingredients
Method
- 1 tbsp oil
- 1 sliced onion
- 4 chicken breast fillets, cut into chunks
- 1 cinnamon stick, broken in half
- 1 tsp each ground cumin and coriander
- 1 lemon, zest and juice
- 400g tin of chickpeas, drained
- 200ml chicken stock
- 250g spinach leaves
- Gently fry the onion in the oil for 5 mins, then increase the heat and add the chicken pieces, frying for 4 mins or until golden. Stir in the lemon zest and spices, fry for 1 minute, then add the chickpeas and stock. Simmer for 5 mins with the lid on, then season to taste and add the spinach. When wilted, stir well and squeeze over the lemon just before serving. Easy!
15 mins
4 serving
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