On Tuesday evening Figgy was over for some Who (Silver Nemesis with the commentary on, for anyone interested) and so I needed something light and summery, but tasty, that Alberto could easily re-heat when he got in later. I spotted his recipe in the cookbook ‘Dinner, and thought I’d give it a go. The lemon zest and juice gives it a more summery flavour for a stew, and it works really well with some new potatoes. I also roasted a bit of asparagus to go with.
1-2 tablespoons of olive oil
1 onion, peeled and diced
4 skinless chicken breasts, diced into bite-sized chunks
1 cinnamon stick
1 teaspoon of ground coriander
1 teaspoon of ground cumin
Salt and freshly ground black pepper
Zest and juice of two lemons
400g of chickpeas, drained and rinsed
300ml of chicken stock
50ml of white wine
250g back of baby leaf spinach
In a large saucepan heat the olive oil and sauté the onions until soft over a medium heat.
Add the chicken, season well, turn up the heat and cook until brown, stirring frequently. Add the spices, including the cinnamon stick, and cook for a further couple of minutes, stirring so that the chicken and onions are well coated in the spices.
Add the wine and cook for 1 minute, stirring to de-glaze the pan. Then add the lemon zest and juice.
Add the chickpeas and stock, mix well and the pop the lid on and simmer gently, over a medium heat, for about 20-25 minutes. In the last couple of minutes taste, adjust the seasoning if necessary, and the add the spinach. Stir the spinach in until it wilts. Serve.
Delicious. The lemon and the spices make for a tasty, summery flavour. I’ll make this one again!