Chicken, chickpea & lemon casserole

• new potato↗175g g

  halved (Charlotte would work well)

• medium onion↗1

  thinly sliced

• lemon↗2 slices

  chopped

• garlic cloves↗2

  roughly chopped

• ground cumin↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• chicken stock↗450ml ml
• large skinless, boneless chicken thighs↗

  trimmed of all fat and cut into cubes

• can chickpea↗½ x
• fresh corianderhandful

  chopped

Step-by-step instructions

1. 1

   Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.

2. 2

   Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.