Lemon cumin chicken with spicy chickpeas

2 servings

Ingredients

Quantity Ingredient
4 Tegel chicken thigh fillets; skinned
Juice and zest of 1/2 lemon
1 teaspoon Gregg's ground cumin
4 tablespoons Olive oil
3 tablespoons Fresh chopped parsley
4 Spring onions; finely chopped
1 teaspoon Gregg's crushed garlic or 1-2 cloves; chopped
; fresh garlic
1 teaspoon Gregg's paprika
1 300 gram can Edgell chickpeas; drained
1 tablespoon First Choice chilli sauce
Salt and pepper

Directions

Mix the lemon juice with the cumin, 1 tablespoon oil, chilli sauce, salt and pepper, then dip the chicken into the mix to coat.

Heat 1 tablespoon oil in a saut‚ pan and saut‚ the chicken for 2-3 minutes each side until golden and cooked through.

In a separate pan, add the remaining oil, saut‚ the spring onions, garlic and paprika for 1-2 mins.

Add the chickpeas, lemon zest and parsley. Warm through.

Add the lemon juice mixture to the chicken pan. Heat to create a glaze.

Place the chickpeas onto serving plates, top with the chicken.

Add lemon wedges to squeeze.

Serve with crisp green salad.

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