Name: Chicken, chickpea & lemon casserole
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 175g new potato halved (Charlotte would work well); 1 medium onion thinly sliced; 2 slices lemon chopped; 2 garlic cloves roughly chopped; 1 tsp ground cumin; 1 tsp ground cinnamon; 450ml chicken stock; large skinless, boneless chicken thighs trimmed of all fat and cut into cubes; ½ x can chickpea; handful fresh coriander chopped

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Chicken, chickpea & lemon casserole

Chicken, chickpea & lemon casserole

CJ Jackson

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Serves 2

Easy

Total time: 40 mins

Ready in 35-40 minutes

A star rating of 3.3 out of 5.27 ratingsRate

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A low fat main meal that's both delicious and nutritious, and it freezes well

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g new potato

halved (Charlotte would work well)
1 medium onion

thinly sliced
2 slices lemon

chopped
2 garlic cloves

roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
large skinless, boneless chicken thighs

trimmed of all fat and cut into cubes
½ x can chickpea
handful fresh coriander

chopped

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Nutrition: per serving

kcal310
fat6g
saturates1g
carbs32g
sugars0g
fibre4g
protein34g
salt1.4g

low

Method

step 1

Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
step 2

Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

Recipe from Good Food magazine, November 2004

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A star rating of 3.3 out of 5.27 ratings

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