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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