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Chicken, chickpea & lemon casserole

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

  • Ready in 35-40 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 310
  • Carbohydrates 32
  • Saturated Fat 1
  • Sugar 0
  • Protein 34
  • Fat 6
  • Fibre 4
  • Salt 1.4

Nutrition per serving

  • Calories 310
  • Carbohydrates 32
  • Saturated Fat 1
  • Sugar 0
  • Protein 34
  • Fat 6
  • Fibre 4
  • Salt 1.4

Ingredients

  • 175g new potatoes, 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 410g can chickpeas
  • handful fresh coriander, chopped

Method

  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.

  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.

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