When it comes to convenient and time-saving midweek meals, few recipes can compare to this one.
This particular dish offers a delightful balance of spice, heartiness, and texture, providing a refreshing and satiating dining experience. It’s worth noting that you can easily customize the recipe by substituting the green beans with any spare vegetables you have on hand, allowing for flexibility and variety in your meals.
With just a single pot and a handful of ingredients, you can have a delicious dinner on the table in a mere 15 minutes.
Once you try this recipe, you’ll find yourself coming back to it again and again, drawn to its simplicity and flavour. Pair it with a side of rice or couscous, and you have a complete and satisfying meal ready to enjoy.
Spiced Lemon Chicken with Chickpeas and Green Beans
Ingredients
- 1 tbsp olive oil
- 1 garlic clove
- 1 onion, halved and thinly sliced
- 4 skinless chicken breasts, cut into chunks
- 1 cinnamon stick, broken in half
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 preserved lemon, chopped
- 1 can chickpeas
- Chicken stock cube
- 200g green beans, topped and tailed and cut in half
- Fresh coriander to garnish
Directions
- Heat the oil in a large pot, then cook the onion for 5 minutes. Turn up the heat and add the chicken, then cook until it begins to brown, which should take around 3-5 minutes. Add the garlic and cook for another minute.
- Next stir in the cinnamon, ground coriander and preserved lemon, cook for one more minute, then add the chickpeas along with the water from the tin and a stock cube. Put the lid on and simmer for 5 minutes.
- Add the green beans on top, but don’t stir at this stage. Cover and allow the beans to steam for about 2 minutes, then stir everything together. You still want a little bite to the beans.
- Season to taste, garnish with coriander and serve with rice or couscous.
