A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Prep:5 mins
Serves 4
1 tbsp sunflower oil1 onion, halved and thinly sliced4 skinless chicken breasts, cut into chunks1 cinnamon stick, broken in half1 tsp ground coriander1 tsp ground cuminzest and juice 1 lemon400g can chickpea, drained200ml chicken stock250g bag spinach
STEP 1Heat 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.STEP 2Stir 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.STEP 3Season 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.
