Lemon Chicken with Chickpeas

Charmaine Lu -
  • 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