1 large onion, sliced
4 skinless chicken breast fillets, cut into chunks
1 x 400gm can chickpeas, drained and rinsed
300ml chicken stock
250gm pack baby spinach
Marinade:
1 tsp grated fresh ginger
1 – 2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
Zest & juice of 1 lemon
1 Tblsp sweet chilli sauce
Method
Combine all the ingredients for the marinade in a large glass dish.
Toss in the chicken pieces and turn to coat.
Allow to stand for 10 minutes.
Spray a large pan with non-stick cooking spray.
Gently dry fry the onion for 5 minutes until it starts to soften.
Add the chicken and marinade to the pan and stir fry for another 5 minutes.
Now add the stock and chickpeas.
Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
Fold in the spinach and allow to wilt for 2 – 3 minutes.
Serve with warmed naan breads and extra sweet chilli sauce.
