| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jude2 | 2 | servings | |
INGREDIENTS
| 4 | Tegel chicken thigh fillets; skinned | |
| Juice and zest of 1/2 lemon | ||
| 1 | ts | Gregg's ground cumin |
| 4 | tb | Olive oil |
| 3 | tb | Fresh chopped parsley |
| 4 | Spring onions; finely chopped | |
| 1 | ts | Gregg's crushed garlic or 1-2 cloves; chopped |
| ; fresh garlic | ||
| 1 | ts | Gregg's paprika |
| 1 | 300 gram can Edgell chickpeas; drained | |
| 1 | tb | First Choice chilli sauce |
| Salt and pepper |
INSTRUCTIONS
Mix the lemon juice with the cumin, 1 tablespoon oil, chilli sauce, salt and pepper, then dip the chicken into the mix to coat. Heat 1 tablespoon oil in a saut. pan and saut. the chicken for 2-3 minutes each side until golden and cooked through. In a separate pan, add the remaining oil, saut. the spring onions, garlic and paprika for 1-2 mins. Add the chickpeas, lemon zest and parsley. Warm through. Add the lemon juice mixture to the chicken pan. Heat to create a glaze. Place the chickpeas onto serving plates, top with the chicken. Add lemon wedges to squeeze. Serve with crisp green salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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