Lemon-Spiced Chicken With Chickpeas - cooking recipe

Ingredients

1 tablespoon sunflower oil
1 onion, halved and thinly sliced
4 boneless skinless chicken breasts, cut into chunks
1 cinnamon stick, broken in half
1 teaspoon ground cilantro
1 teaspoon ground cumin
1 lemon, juice and zest of
1 (15 ounce) can chickpeas, drained
7 fluid ounces chicken stock
8 ounces spinach

Preparation

Heat the oil in a large frying pan.
Fry the onion gently for five minutes.
Turn up the heat and add the chicken.
Fry for about 3 minutes until golden.
Stir in the spices and the lemon zest and fry for 1 more minute.
Tip in the chickpeas and stock.
Put the lid on and simmer for 5 minutes.
Season to taste and then tip in spinach and re-cover.
Leave the spinach to wilt for 2 minutes and then stir through.
Squeeze over the lemon juice just before serving.