- 4 chicken breast fillets, skinless and boneless, diced
- Plain flour, for dusting
- 1 tablespoon vegetable oil
- 1 medium onion, finely sliced
- 1–2 cloves garlic, finely diced
- 250g new potatoes, halved or quartered depending on size
- 1 lemon, zest and juice
- 1 teaspoon ground cumin
- 1 small handful fresh coriander, roughly chopped
- 1 teaspoon ground cinnamon
- Freshly ground black pepper
- 410g can chickpeas in water, drained
- 200ml reduced-salt chicken stock
- 250g fresh or frozen spinach
- 40 minutes
- 5 A DAY:
Nutrition information (per serving)
- Lightly dust the chicken pieces with plain flour.
- Warm half the oil in a large saucepan over a medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan, and place in a heat-proof dish and cover.
- Add the rest of the oil to the pan and warm. Then add the onion, garlic and potatoes, and stir continuously until the onion starts to soften. Add the lemon zest and juice, cumin, coriander, cinnamon and black pepper, mix and cook for a further 2–3 minutes.
- Return the chicken to the pan, and add the chickpeas and stock. Mix thoroughly and bring to the boil. Reduce the heat, cover the pan and leave to simmer for 20–25 minutes.
- Place the spinach on top of the other ingredients. Replace the lid, and leave for 2 minutes, allowing the spinach to wilt. If using frozen spinach, add a few minutes earlier. Stir the spinach through the casserole and serve.
Serving suggestion: Serve on its own, or with a portion of steamed green vegetables.
Instead of on the hob, this recipe can be made in a slow cooker or in a casserole dish in the oven (preheat the oven to 170°C/Fan 150°C, and cook for 30–40 minutes)