A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Ingredients
- 1 tbsp sunflower oil
- 1 onion, halved and thinly sliced
- 4 skinless chicken breasts, cut into chunks
- 1 cinnamon stick, broken in half
- 1 tsp ground coriander
- 1 tsp ground cumin
- zest and juice 1 lemon
- 400g can chickpea, drained
- 200ml chicken stock
- 250g bag spinach
Method
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Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
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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.
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Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.