Lemon & Herb Chicken with Chickpeas

Ingredients

1 tbsp rapeseed oil 
Juice and grated rind of 1 lemon 
1 clove garlic, crushed 
2 chicken breasts, skins removed 
¼ tsp turmeric 
1 tsp cumin seeds 
1 tsp black mustard seeds 
100ml chicken stock 
4 spring onions, chopped 
1 can of chick peas, drained and rinsed 
3 tbsp mixed fresh herbs, chopped 
2 tbsp light crème fraiche 
Pepper to taste  

 

Preparation time: 35 minutes including 30 mins marinating time
Cooking time: 20 minutes

Serves: 2

Nutrition: Per serving
Energy
421 Kcal
Fat
18g
Saturates
5g
Sugars
2.5g
Salt
0.42g

Bursting with freshness, this satisfying dish makes a great mid-week supper. Quick and easy to prepare, but if you can, prepare the marinade in the morning to allow the chicken to marinate all day for enhanced flavour.

Ingredients

1 tbsp rapeseed oil 
Juice and grated rind of 1 lemon 
1 clove garlic, crushed 
2 chicken breasts, skins removed 
¼ tsp turmeric 
1 tsp cumin seeds 
1 tsp black mustard seeds 
100ml chicken stock 
4 spring onions, chopped 
1 can of chick peas, drained and rinsed 
3 tbsp mixed fresh herbs, chopped 
2 tbsp light crème fraiche 
Pepper to taste  

Method

  1. Prepare the marinade by taking ½ the oil and mixing with the lemon rind, lemon juice, garlic and turmeric.
  2. Score the chicken breasts and then marinate in the oil for at least 30 minutes.
  3. Heat the remainder of the oil in a non-stick pan.
  4.  Add the cumin and mustard seeds and cook for 1 minute.
  5. Drain the chicken breast (reserving the marinade). Add the chicken to the pan and brown on all sides.
  6. Now add the marinate to the pan along with the chicken stock.
  7. Cover and simmer gently for about 10 minutes or until cooked through, turning occasionally.
  8.  Add the chick peas, spring onions, chopped herbs and crème fraiche to the pan, bring back to temperature and cook for a further 2-3 minutes. 

Top Tip:

Serve with green vegetables and brown rice.

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