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Receta Lemon Cumin Chicken With Spicy Chickpeas

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Raciónes: 2

Ingredientes

Cost per serving $0.80 view details
  • 4 x Tegel chicken thigh fillets, skinned Juice and zest of 1/2 lemon
  • 1 tsp Gregg's grnd cumin
  • 4 Tbsp. extra virgin olive oil
  • 3 Tbsp. fresh minced parsley
  • 4 x spring onions, finely minced
  • 1 tsp Gregg's crushed garlic or possibly 1-2 cloves, minced fresh garlic
  • 1 tsp Gregg's paprika
  • 1 x 300 gram can Edgell chickpeas, liquid removed
  • 1 Tbsp. First Choice chilli sauce Salt and pepper

Direcciones

  1. Mix the lemon juice with the cumin, 1 Tbsp. oil, chilli sauce, salt and pepper, then dip the chicken into the mix to coat.
  2. Heat 1 Tbsp. oil in a saute/fry pan and saute/fry the chicken for 2-3 min each side till golden brown and cooked through.
  3. In a separate pan, add in the remaining oil, saute/fry the spring onions, garlic and paprika for 1-2 mins.
  4. Add in the chickpeas, lemon zest and parsley. Hot through.
  5. Add in the lemon juice mix to the chicken pan. Heat to create a glaze.
  6. Place the chickpeas onto serving plates, top with the chicken.
  7. Add in lemon wedges to squeeze.
  8. Serve with crisp green salad.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 2 servings
Calories 250  
Calories from Fat 239 96%
Total Fat 27.1g 34%
Saturated Fat 3.74g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 110mg 3%
Total Carbs 2.46g 1%
Dietary Fiber 0.9g 3%
Sugars 0.72g 0%
Protein 0.69g 1%
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