Lemon-Spiced Chicken With Chickpeas

• 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

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

sunflower oil, onion, chicken breasts, cinnamon, ground cilantro, ground cumin, lemon, chickpeas, fluid ounces chicken stock, spinach

Taken from www.food.com/recipe/lemon-spiced-chicken-with-chickpeas-281527 (may not work)