Tuesday, November 16, 2010

Lemon chicken with chickpeas : Wk47/2

Serves 4 : Very easy : Quick
1 large onion, sliced
4 skinless chicken breast fillets, cut into chunks
1 x 400gm can chickpeas, drained and rinsed
300ml chicken stock
250gm pack baby spinach
1 tsp grated fresh ginger
1 – 2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
Zest & juice of 1 lemon
1 Tblsp sweet chilli sauce

Combine all the ingredients for the marinade in a large glass dish.
Toss in the chicken pieces and turn to coat.
Allow to stand for 10 minutes.

Spray a large pan with non-stick cooking spray.
Gently dry fry the onion for 5 minutes until it starts to soften.
Add the chicken and marinade to the pan and stir fry for another 5 minutes.
Now add the stock and chickpeas.
Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.

Fold in the spinach and allow to wilt for 2 – 3 minutes.

Serve with warmed naan breads and extra sweet chilli sauce.

No comments: