Chicken breasts and casseroles go hand in hand. There are many reasons why I love chicken casseroles, but the two most important ones for me are: 1) they are easy to cook 2) they are delicious! Not to mention the fact that they are a really healthy dinner option and also are great for warming you up on a cold winters day.
This chicken breast, chickpea and lemon casserole recipe is so simple - if you can chop up chicken and add things to a pan you will be a master of this recipe!! The lemon really gives the taste of this casserole an extra kick, one of my favourites!
The ingredients below should give you enough for two people and it'll be done in no more than 45 minutes.
INGREDIENTS
2 chicken breasts, 175g new potatoes, 1 large onion, 1 lemon, 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground cinnamon, 450ml chicken stock, 200g chickpeas, fresh coriander, salt and pepper, olive oil
METHOD
1. Add some oil to a large saucepan and leave over a medium heat to warm. Cut the chicken breast meat into cubes and then in a bowl rub in some salt and pepper with oil to season.
2. Tip the chicken into the pan and toss the chicken in the hot oil. Allow the chicken to cook until brown on all sides. Remove from the pan and leave in a dish for the moment.
3. Peel and slice the onion and add to the saucepan. Crush in a couple of garlic cloves (I find it crushes better if the skin is left on). Wash the potatoes and add them to the pan, along with the herbs and more seasoning if required. Mix well with a wooden spoon.
4. Pour the stock into the pan. Increase the temperate until the stock comes to a boil, then decrease to a medium heat and allow the casserole to simmer for around ten minutes, or until the potatoes are done.
5. Pour in the chicken and chickpeas, stick the lid on the saucepan and leave on a low/medium heat gently allowing the casserole to simmer for another 10-12 minutes. If required add a little more seasoning and the coriander.
6. Take it off the heat and serve immediately with a glass of wine and wedge of bread.
This chicken breast, chickpea and lemon casserole recipe is so simple - if you can chop up chicken and add things to a pan you will be a master of this recipe!! The lemon really gives the taste of this casserole an extra kick, one of my favourites!
The ingredients below should give you enough for two people and it'll be done in no more than 45 minutes.
INGREDIENTS
2 chicken breasts, 175g new potatoes, 1 large onion, 1 lemon, 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground cinnamon, 450ml chicken stock, 200g chickpeas, fresh coriander, salt and pepper, olive oil
METHOD
1. Add some oil to a large saucepan and leave over a medium heat to warm. Cut the chicken breast meat into cubes and then in a bowl rub in some salt and pepper with oil to season.
2. Tip the chicken into the pan and toss the chicken in the hot oil. Allow the chicken to cook until brown on all sides. Remove from the pan and leave in a dish for the moment.
3. Peel and slice the onion and add to the saucepan. Crush in a couple of garlic cloves (I find it crushes better if the skin is left on). Wash the potatoes and add them to the pan, along with the herbs and more seasoning if required. Mix well with a wooden spoon.
4. Pour the stock into the pan. Increase the temperate until the stock comes to a boil, then decrease to a medium heat and allow the casserole to simmer for around ten minutes, or until the potatoes are done.
5. Pour in the chicken and chickpeas, stick the lid on the saucepan and leave on a low/medium heat gently allowing the casserole to simmer for another 10-12 minutes. If required add a little more seasoning and the coriander.
6. Take it off the heat and serve immediately with a glass of wine and wedge of bread.