Recipes - Middle eastern chicken with chickpeas

Middle eastern chicken with chickpeas

 

Ingredients

500g            Chicken breast fillet, diced (I normally  don't weigh; just do 2 average size fillets)

                     Cooking spray (or 2 tbs oil . I simply prefer cooking spray)

1                   Red onion, sliced

1 tbs            Cumin

2 tsp            Paprika

1 tsp            Lemon zest/rind finely grated

1/2 tsp        Tumeric

400g (1 tin) Baby corn  , drained                 

400g (1 tin) Chickpeas, drained

1/2 cup        Pistachio kernels (unsalted)

1/2 cup        Orange juice (or the juice or of orange)

60g               Baby spinach leaves (I normally don't measure this, but use a couple of handfuls)

1/4 cup        Fresh flat leaf parsley, chopped      

Method

 

1. Spray a wok or frying pan with cooking spray and heat to medium-high heat. Add the onion and cook until tender, about three minutes. Stir in the cumin, paprika, turmeric and lemon zest and cook for another minute.

2. Add the chicken to the pan and stir-fry until nearly cooked through (the chicken finishes cooking through when you add the other ingredients)

3. Add the baby corn, chickpeas and pistachio kernels. Stir fry for approx 3 minutes or until the chickpeas are warmed through

4. Add the orange juice and baby spinach leaves. Stir fry until the leaves have just wilted.

5. Stir in the parsley. Serve with couscous

 

 

* Adapted from a recipe from a Family Circle cookbook 'Quick Short Chicken recipes'