Chicken, Chickpea & Lemon Casserole
From sm8085 11 years agoIngredients
- 5 oz new potatoes , halved shopping list
- 1 medium onion , thinly sliced shopping list
- 2 slices lemon , chopped shopping list
- 2 garlic cloves , roughly chopped shopping list
- 2 tsp ground cumin shopping list
- 2 tsp ground coriander shopping list
- 2 tsp paprika shopping list
- 2 tsp ground cinnamon shopping list
- 15 fl oz chicken stock shopping list
- 1 lb large skinless, boneless chicken thighs , trimmed and cut into cubes shopping list
- ½ a can of chickpeas shopping list
- handful fresh cilantro , chopped shopping list
- salt and pepper to taste shopping list
- olive oil shopping list
How to make it
- Rub the chicken with some salt and pepper. Leave aside to rest.
- Heat oil in a heavy saucepan. Tip the chicken into the pan and cook until brown on all sides.
- Put the potatoes, onion, lemon and garlic into the pan. 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.
- Add the chickpeas, cover the saucepan and simmer gently for 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the cilantro.
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