This is one of those great one pot recipes that is simple to make and only uses one pot saving on the dreaded washing up.
I originally tried this as a recipe from BBC Good Food and found the dish incredibly bland, but I knew it had potential. So I adjusted it, well pretty much changed it completely, and the end result was a delicious, budget friendly, easy, family meal that is in no way bland!
Spiced lemon chicken and chickpeas is also a really healthy well balanced meal. It has a good balance of protein, healthy carbohydrates and fibre and is easy to digest thanks to the soothing anti inflammatory spices, Turmeric and Cinnamon.
This dish is great in its own or can be served with rice / quinoa or extra vegetables cauliflower, broccoli and green beans all work really well.
Servings 2 or 4 with sides
Prep time 15 minutes + marinating time 4-24 hours
Cooking time 40 minuets
2 chicken breasts cut into 2cm chunks
For The Marinade
1 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cinnamon
1/2 tsp cumin seeds
1 tsp turmeric
1 tbsp olive or coconut oil
salt and pepper to taste
For the Main Dish
1 tsp olive / coconut oil
1 white onion
2 garlic cloves
1 stick cinnamon
1 star anise (optional)
1/2 tsp cumin seeds
zest of one lemon juice from 1/2 lemon
1 can chickpeas drained and rinsed
optional extras almond flakes and slices of red chilli
To start make the chicken marinade by putting the marinade spices into a small bowl and mix with 1 tablespoon of olive / coconut oil add in the chicken, mix well, cover and leave in the fridge for up to 24 hours.
once you are ready to make the main dish heat 1 tsp of olive oil or coconut oil in a medium frying pan / skillet cook gently for 3-4 minutes until the onions have softened then add the chicken. you will need to sear the chicken until golden on eat side around 5 minuets flipping half way through. take the chicken out and put it to the side you will finish cooking it in the sauce later.
Add in the garlic, cinnamon stick, star anise and cumin cook for 1 minute until fragrant. The add the chickpeas, lemon zest, juice and stock cover and simmer on a low heat for 15-20 mins to allow the flavours to infuse.
add the chicken to the pot recover and simmer for another 10 minuets you want to make sure the chicken is cooked through. At this point the liquid will have reduced by half if it become to dry add a splash of water.
In the last minute add the spinach and check the seasoning add more salt and pepper as needed. cook for one more minute until the spinach has wilted slightly
Hey presto dinner is served ! Enjoy
If you try this recipe let me know what you think in the comments