Lemon-spiced chicken with chickpeas

    Posted on 28th July 2020 by Daniel Newman-Beinart


    Serves 4 



    1 tbsp olive oil

    1 onion, halved and thinly sliced

    200g mushrooms, sliced

    4 skinless chicken breasts, cut into chunks

    ½ tsp cinnamon

    1 tsp ground coriander

    1 tsp ground cumin

    zest and juice 1 lemon

    400g can chickpea, drained

    200ml chicken stock

    250g bag spinach

    4 medium potatoes



    1.     Heat the oil in a large frying pan, then fry the onion gently for 5 mins, add the mushrooms after 2 minutes. Turn up the heat and add the chicken, frying for about 3 mins until golden.

    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.

    3.     Boil the potatoes until tender and mash with a little butter and semi-skimmed milk.

    4.     Tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.


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