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Ingredients:
1 T Olive or coconut oil
1 Onion, halved and thinly sliced
4 Organic chicken breasts or thighs
1 tsp Cinnamon
1 tsp Ground coriander
1 tsp Ground cumin
Zest and juice of one lemon
400g Chickpeas (freshly cooked or for busy lives organic canned is fine)
200ml Salt reduced chicken stock (organic if possible, or even better homemade)
250g Bag of baby spinach leaves
Method:
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.
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.
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.
1 T Olive or coconut oil
1 Onion, halved and thinly sliced
4 Organic chicken breasts or thighs
1 tsp Cinnamon
1 tsp Ground coriander
1 tsp Ground cumin
Zest and juice of one lemon
400g Chickpeas (freshly cooked or for busy lives organic canned is fine)
200ml Salt reduced chicken stock (organic if possible, or even better homemade)
250g Bag of baby spinach leaves
Method:
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.
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.
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.
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