I recently realized that, no matter how good our intentions, it's simply not possible for us to cook meals on weeknights. Which means that either we live on frozen convenience foods like 'fish and chips' or we get take aways. The only solution for us is to batch-cook at the weekend so that we have nice things to eat during the week.
this week's Weekend Cooking event hosted by Beth Fish Reads, as well as my first entry into January's Whip up something new! challenge. Did you make anything yummy this weekend? Blog about and post a link!
This came out very good and I'm looking forward to having it with some rice some evening this week. Plus it takes no time to make, such a plus! The recipe is out of my stash of pages torn out of magazines, though this one is glued into a notebook, inspired by Trish. It's likely to be from BBC Good Food magazine, I almost always buy that one.
Lemon chicken with chickpeas
Serves 4, suitable for freezing
1tbsp sunflower oil
1 onion, halved and thinly sliced
4 skinless chicken breasts, cut into chunks
1 cinnamon stick, broken in half
1 tsp each ground coriander and cumin
grated rind and juice of one lemon
400g can chickpeas, drained
200ml chicken stock
250g bag spinach
Heat the oil in a large frying pan and fry the onion gently for 5 minutes. Turn up the heat, add the chicken and fry for 4 minutes, until golden. Stir in the spices and lemon rind, fry for one more minute, then tip in the chickpeas and stock. Put the lid on and simmer for 5 minutes. Season, then tip in the spinach and re-cover. Leave to wilt for 2 minutes, then stir. Squeeze over the lemon juice just before serving.